Egg-Crust Skillet “Pizza”

Egg-Crust Skillet "Pizza"

Eggs are definitely becoming my favorite thing to have for breakfast, there are just so many different things you can do with them! This recipe uses fresh, wholesome, nutritious ingredients. It’s full of healthy fats and protein to power your morning, and it’s also a great post-workout meal to refuel your muscles!

You have endless topping options, so no “pizza” should ever taste the same! It’s an easy way to add variety to your breakfasts so you don’t get bored with the same old eggs. You might think this looks complicated and time-consuming, but it really only took me about 20 minutes to make!

Serves 1
Gluten free, Grain free, Dairy free, Vegetarian, Paleo
Recipe adapted from Kalyn’s Kitchen

You will need:

2 eggs
1/2 tbsp olive oil
handful of arugula or spinach
4-5 grape tomatoes, thinly sliced
cucumber or zucchini, thinly sliced
1 tbsp nutritional yeast
feel free to use real cheese if you can tolerate it, fresh mozzarella would be delicious
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried oregano
avocado for garnish


Preheat your oven or toaster-oven broiler.
In a small oven-safe skillet (mine is 7″), pour the olive oil and heat over medium on your stovetop.
Whisk the eggs together in a small bowl and add the dried herbs, mixing to combine.
Once the skillet is hot (1-2 minutes), pour in the eggs and cook until the bottom begins to set.
Remove from the heat and layer on the greens, then top it with half of your sliced tomatoes and cucumber.
Sprinkle on the nutritional yeast (or cheese), then top with the rest of your tomatoes and cucumber slices.
Place the skillet back on the heat, cover with a lid, and let cook for about 2-3 minutes until the eggs begin to cook through (or the cheese begins to melt).
Move the skillet to the oven or toaster oven and let it sit under the broiler until the top is nicely browned (or cheese is fully melted). It took about 5 minutes in my small toaster oven. A larger conventional oven would probably only need 2-3 minutes.
Carefully remove from the oven, top with sliced avocado, and serve hot.

TIPS: This “pizza” is more like an omelette that hasn’t been folded over, so I wasn’t able to pick up individual “slices.” This could also be due to the large amount of food I put on TOP of the pizza… 😉

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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