OMELET PIZZA

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Ideal for brunch or lunch or supper! It's diabetic friendly and gluten-free. It's not my recipe: I am saving it from a local S A Sunday Times supplement, Foodweekly (May 6, 2012). I tweaked the recipe a little. Prep and cooking times are a guess. I'd serve this with a cool, fresh green salad with a vinaigrette dressing, and maybe ciabatta ... (I added approx. American measurements where necessary).

Provided by Zurie

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

12 eggs, extra-large
1 teaspoon dried herbs, Italian mix
3 tablespoons water
salt and pepper
1 tablespoon butter
1 tablespoon oil
100 ml tomato sauce, ready-made (the type used for pizzas and pasta, 1/3 cup)
125 ml bacon bits, crisply fried (4 oz, can use chopped bacon)
1/3 cup olive, black, pitted (more or less, to your taste)
1 cup mushroom, sliced
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated

Steps:

  • Preheat your oven grill element.
  • Whisk the eggs with the herbs, water, salt and pepper. Do not over-mix.
  • Heat the butter and oil in a large nonstick pan, pour in the egg mixture, and cook until just set on the bottom. (Watch your hob heat).
  • Place the pan under the heated grill element, only until the eggs are lightly set on top. Remove the pan from the oven.
  • Spread with the tomato sauce, and sprinkle with the fried bacon, olives, mushrooms, cheddar and mozzarella.
  • Grill until the cheese melts. Cut into 6 wedges to serve.
  • PS: It might be a better idea to lightly fry the mushrooms with the bacon, instead of using them raw, as the recipe says. And please add seasonings to your taste. I haven't tried this recipe yet, but it looks like a very practical solution for a light, meat-free meal.

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