Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fluffy egg base with pizza toppings.
Equipment: Ovenproof frying pan; grill
Measures and names
Ingredients
- 3 eggs
- 2 tbsp passata or tomato purée (tomato paste)
- 60 g mozzarella, grated
- ½ onion
- a few mushrooms, sliced
- 1 tsp oregano
- 1 tbsp olive oil
- Fresh basil
Method
- Beat the eggs with seasoning. Heat the oil in an ovenproof pan and pour in the eggs, swirling to make a thick, even base.
- Cook over a medium heat for 3–4 minutes, until almost set on top.
- Spread with the passata and scatter over the onion, mushrooms and oregano.
- Top with the mozzarella.
- Finish under a hot grill for 3–4 minutes, until the cheese is melted and bubbling. Scatter with basil and slice like a pizza.
Swaps and tips
An egg base replaces a dough crust. Add any low-carb toppings you fancy.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 11 g | 3 g | 46 g | 595 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
