Vibrant Egg Zoodle Pizza...oh YES!
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.
What You'll Need
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.