You've heard of using tortilla wraps and pita pockets as pizza bases... eggs are basically the same, right?
This recipe is really quick and easy, and the perfect pizza substitute if you're on a low-carb or high-protein diet. The best thing is that you can add whatever toppings you usually love on a pizza: pepperoni, ham, olives, or my favourite, peppers, mushrooms and cheese.
2-4 eggs, depending on the size of your pan and how thick you want the ‘pizza base’ to be
½ red pepper, chopped fairly small
About 80g mushrooms, sliced
A handful of the cheese of your choice, shredded or grated (I used Jarlsberg)
2 tbsp tomato sauce, either from a jar or made previously
Mixed Italian dried herbs
Heat a non-stick frying pan over a medium heat, spray with oil, and add the chopped peppers and mushrooms, cooking until soft. Tip them into a bowl and set aside.
Break the eggs into a bowl, add salt and pepper to taste and beat well. Heat the frying pan over a medium-low heat, and pour in the eggs, cooking until the top is just set, then take the pan off the heat. Spread the tomato sauce evenly over the omelette, then layer on the vegetables and cheese, finishing with a dusting of mixed Italian herbs and some freshly ground black pepper.