why make this recipe
Pizza Eggs are quick, tasty, and low in carbs. You get the taste of pizza with simple ingredients. It cooks fast and fills you up. This recipe is good for busy mornings or a quick dinner.
introduction
This recipe makes a crisp cheese base topped with eggs, passata, salami, and extra cheese. It uses just a few ingredients and one pan. You will cook the cheese first, add eggs, flip, then add pizza toppings. The result is warm, cheesy, and ready in minutes.
how to make Pizza Eggs
- Heat a non-stick pan on medium. Sprinkle half the grated cheese evenly across the pan. Let it melt and crisp slightly.
- While the cheese melts, crack and whisk the 3 eggs until smooth.
- Pour the whisked eggs over the melted cheese. Put a lid on the pan and cook until the bottom is firm and golden.
- Use a spatula to flip the egg-cheese base carefully.
- Spread 1 tbsp passata on the cooked side. Add a few slices of salami and the remaining grated cheese.
- Cover again until the cheese melts and the toppings heat through.
- Remove from the pan, sprinkle mixed herbs on top, and serve right away.
Ingredients :
- 3 eggs
- 60g (approx. 2 oz) reduced-fat cheese, grated
- 1 tbsp passata (about 15g)
- A few slices of salami (approx. 20g)
- Mixed herbs, to top
Directions :
- Melt cheese base: In a non-stick frying pan over medium heat, sprinkle half the grated cheese evenly across the pan. Allow it to melt and slightly crisp.
- Whisk eggs: While the cheese is melting, crack and whisk the eggs until smooth.
- Cook eggs: Pour the whisked eggs over the melted cheese. Cover with a lid and allow to cook until the bottom is firm and golden.
- Flip: Carefully flip the egg-cheese base using a spatula.
- Add toppings: Spread the passata on top of the cooked side, add salami slices and the remaining cheese. Cover again until the cheese is melted and the toppings are heated through.
- Serve: Remove from the pan, sprinkle with mixed herbs, and enjoy immediately.
how to serve Pizza Eggs
- Cut into wedges like a small pizza.
- Serve hot on a plate.
- Add a side salad or steamed vegetables for balance.
- You can eat it with toast if you like more carbs.
how to store Pizza Eggs
- Cool to room temperature first.
- Put in an airtight container and refrigerate. Eat within 2 days.
- Reheat gently in a pan over low heat or in a microwave for 30–60 seconds.
- Freezing is not recommended; texture changes when thawed.
tips to make Pizza Eggs
- Use a good non-stick pan to avoid sticking.
- Grate the cheese fine so it melts fast and crisps well.
- Cook on medium heat to avoid burning the cheese.
- Use a wide spatula to flip the base safely.
- If you like more sauce, add a little extra passata but not too much or the base will get soggy.
variation (if any)
- Vegetarian: replace salami with sliced mushrooms, bell peppers, or cherry tomatoes.
- Spice it up: add chili flakes or a pinch of black pepper.
- Different cheese: try mozzarella, cheddar, or a blend.
- Low-sodium: use reduced-salt salami or skip the meat and add olives.
FAQs
Q: Can I use whole milk cheese instead of reduced-fat?
A: Yes. Whole milk cheese will give a richer flavor and melt faster. The calories will be higher.
Q: Can I make this without flipping?
A: You can finish under a lid and cook longer, but flipping helps cook the top evenly and lets you add the toppings on a cooked side.
Q: Is passata the same as tomato sauce?
A: Passata is smooth sieved tomatoes. It is similar to tomato sauce but usually thicker and fresher.
Q: How long does it take to make?
A: About 8–12 minutes from start to finish.
Q: Can I add herbs into the eggs?
A: Yes. Add a pinch of mixed herbs or chopped basil into the whisked eggs for more flavor.
Conclusion
If you want another take or a keto-style guide, see Keto Pizza Eggs for more tips and ideas.
Pizza Eggs
Ingredients
Main Ingredients
- 3 pieces eggs
- 60 g reduced-fat cheese, grated Approx. 2 oz
- 1 tbsp passata About 15g
- A few slices salami Approx. 20g
- Mixed herbs, to top
Instructions
Preparation
- Heat a non-stick pan on medium. Sprinkle half the grated cheese evenly across the pan. Let it melt and crisp slightly.
- While the cheese melts, crack and whisk the 3 eggs until smooth.
Cooking
- Pour the whisked eggs over the melted cheese. Put a lid on the pan and cook until the bottom is firm and golden.
- Use a spatula to flip the egg-cheese base carefully.
- Spread 1 tbsp passata on the cooked side. Add a few slices of salami and the remaining grated cheese.
- Cover again until the cheese melts and the toppings heat through.
- Remove from the pan, sprinkle mixed herbs on top, and serve right away.