Vibrant Egg Zoodle Pizza...oh YES!

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Egg pizza anyone? Okay, so this is really an open-faced omelette, but pizza sounds so much better, right? This open-faced spinach omelette is one of my favorite breakfasts dishes. It is super easy and quick to prepare, making it perfect for those mornings when you are in a rush. It's got Vital Farms pastured raised eggs, coconut oil, zoodles, cherry tomatoes, onion, capers, radish, spinach, roasted garlic. 👌🏻

Filled with vitamins A and C, these bright vegetables, like radish, tomatoes, and spinach takes centre stage in this dish. I’ve also have added zoodles to the egg mixture for this tasty breakfast and sprinkled with capers and roasted garlic.

Vibrant Egg Zoodle Pizza...oh YES! #foodie #foodtrend
Vibrant Egg Zoodle Pizza...oh YES! #foodie #foodtrend

What You'll Need

3 eggs
1/2 zucchini made into zoodles
1/4 cup onion, chopped
6 cherry tomatoes, halved
25g baby spinach
1 radish, thinly sliced
1 tablespoon Coconut oil
sea salt to taste
1/4 teaspoon paprika
1 teaspoon capers
Roasted garlic cloves

What You'll Need To Know

1. Whisk the eggs in a bowl and set aside.

2. Heat coconut oil in a non-stick small fry pan over medium heat cook onion until translucent, then add in tomatoes, zoodles, paprika, and sea salt and cook for about 1 minute.

3. Pour whisked eggs to pan and cook for 3 minutes.

4. Sprinkle with capers and garlic and transfer to plate. Top with spinach and radish.

Recipe makes 1 serving.

Open-Face Spinach Omelette

Open-Face Spinach Omelette letsregale.com

Omelets can be tricky to make. You have to cook them just the right amount in order to flip them without breaking, which is why an open-faced omelette is great. It’s like eating a salad on top of a bed of protein.

This open-faced spinach omelette is one of my favorite breakfasts dishes. It is super easy and quick to prepare, making it perfect for those mornings when you are in a rush.

Bright vegetables, like bell peppers, tomatoes, and spinach, which are filled with vitamins A and C, take center stage in this dish. I've also have added grass-fed cottage cheese to the egg mixture for this tasty breakfast, and sprinkled in on top. You might think it weird to add cottage cheese to an omelette, but tt has the texture of feta, no salt and a great added boost of protein.

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What you’ll need

3 eggs
2 tablespoons cottage cheese, divided
1/2 chopped basil
sea salt to taste
ground black pepper to taste
1 tablespoon Coconut oil, divided
1/4 cup onion, chopped
8 cherry tomatoes, chopped
1/4 yellow bell pepper, chopped
1/4 avocado, chopped
1 cup baby spinach

What you’ll need to know

Whisk the eggs, 1 tablespoon cottage cheese and basil together.

Season to taste. Heat 1/2 tablespoon coconut oil in a non-stick small fry pan over medium heat cook onion until translucent, then add in tomatoes and bell pepper.

In a second non-stick small fry pan heat 1/2 tablespoon coconut oil over medium heat and pour in egg mixture.

Cook for 2-3 minutes, sprinkle in tomato, onion, bell pepper, avocado and cottage cheese and season to taste. Move pan under broiler to brown the top for a minute or two. Serve with baby spinach.

Next time I make this, I’m adding bacon. (Cause everything taste better with bacon! Right?)