Low Carb Breakfast Pizza
CALORIES: 250
PREP: 5 minutes
COOK: 15 minutes
Ingredients
| 6 | large eggs |
|---|---|
| 1 cup | shredded mozzarella cheese, divided |
| 1/4 cup | tomato sauce |
| 1/2 tsp | dried oregano |
| 1/4 cup | hot banana peppers |
| 1/4 cup | pepperoni slices |
| 1/4 cup | fresh basil |
Salt and pepper to taste |
Directions
Preheat the oven to 425ºF.
In a large measuring cup, whisk together the eggs, half of the cheese, salt, and pepper. Set it aside.
Heat a large cast iron skillet over medium heat. Pour in the egg mixture, gently stirring until the eggs begin to set, about 2 minutes. Spoon the tomato sauce over the eggs and season with the oregano. Top with the remaining cheese, the hot peppers, and pepperoni slices.
Bake the breakfast pizza until the eggs have completely set and the cheese is melted, about 10 to 12 minutes. Broil the pizza until the cheese is lightly golden, about 1 to 2 minutes.
Serve immediately with the basil or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 250 |
| Total Fat (g) | 19 |
| Saturated fat (g) | 8 |
| Cholesterol (mg) | 310 |
| Sodium (mg) | 470 |
| Total Carbohydrate (g) | 3 |
| Total Sugars (g) | 2 |
| Protein (g) | 18 |
| Vitamin D (mg) | 2 |
| Calcium (mg) | 194 |
| Iron (mg) | 1 |
| Potassium (mg) | 220 |
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