It’s not a dream…but it is a dream come true! These veggie-loving twin sisters, registered dietitian nutritionists and personal trainers are telling you to eat pizza! And to do it for breakfast! Woohoo!
This meal is so satisfying and it makes the perfect brunch party pleaser. While most pizza and most breakfasts for that matter are often carb heavy, this skinny pie is a protein-packed egg crust. With a full pan of flavor, protein-and fiber from eggs and veggies you can adjust the pan size, amount of eggs used, or ingredients incorporated to cater to any situation! Serve with fresh fruit or a half cup of oatmeal! The average omelet contains two eggs, with customizable toppings. With this dish, you can generalize a favored morning meal into a fun, open-faced pan of deliciousness!
.
Pssst…for a few other scrumptious veggie recipes, you’ve gotta try our:
Caramelized Cauliflower with Olive Oil and Lemon Juice,
Easy Peasy Seasoned Brussels Sprouts,
Skinny Breakfast Pizza:
Serves: 4
Ingredients:
1 tsp olive
1/2 cup onion, chopped
2 cups spinach, raw
salt and pepper, to taste
1 cup tomatoes, diced
pepper, to taste
6 eggs
sea salt, to taste
1 avocado
Directions:
1.In a large skillet or edged-pan, heat olive oil for 30 seconds over medium heat. Add onions and sauté.
2.-As the onions sauté, add tomato, followed by spinach, and season with to taste
- Add in any additional vegetables you wish (mushrooms, bell pepper, broccoli.. anything!)
- As the vegetables and additions are sautéing, crack the eggs into a medium sized bowl, and whisk until smooth
- Add whisked eggs to the skillet, add salt to taste, stir briefly to combine with veggies, and leave to cook.
- When the eggs have cooked through and h ave formed a spongy, omelet-like appearance and are no longer liquidy or runny, remove from heat.
- Cut into four with a pizza-cutter, garnish with fresh avocado, and serve!
Nutrition Facts per Servings (with avocado)
141 Calories 141, 9 g Fat, 3 g Sat Fat, 10 g Protein, 5 g Carbs, 120 mg Sodium , 1 g Fiber
- 1 tsp olive oil
- ½ cup onion, chopped
- 2 cups spinach, raw
- salt and pepper, to taste
- 1 cup tomatoes, diced
- pepper, to taste
- 6 eggs
- sea salt, to taste
- 1 avocado
- In a large skillet or edged-pan, heat olive oil for 30 seconds over medium heat. Add onions and sauté.
- -As the onions sauté, add tomato, followed by spinach, and season with pepper to taste
- Add in any additional vegetables you wish (mushrooms, bell pepper, broccoli.. anything!)
- As the vegetables and additions are sautéing, crack the eggs into a medium sized bowl, and whisk until smooth
- Add whisked eggs to the skillet, add salt to taste, stir briefly to combine with veggies, and leave to cook.
- When the eggs have cooked through and h ave formed a spongy, omelet-like appearance and are no longer liquidy or runny, remove from heat.
- Cut into four slices with a pizza-cutter, garnish with fresh avocado, and serve!