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Pan-Fried Egg “Pizza” with Spring Vegetables

By Karen Burns-Booth •


A fabulous "pizza" recipe for those who are gluten intolerant or for those who want to limit their carbohydrate intake.


I love pizzas, and I love eggs and I am very lucky to have three friendly free-range chickens, Mavis, Betty and Peggy who provide us with all the fresh eggs we can eat…….sometimes, when they are “in lay” and I am getting three eggs a day for over a week, I even have enough to sell as well as give to family and friends. Eggs are on the menu in my kitchen and I am always looking for new and innovative ways to use them, as well as quick and easy egg recipes too.

But, back to my love of pizzas, it’s not just the bread base I love but it’s all the tasty toppings……tomatoes, cheese, vegetables, herbs, onions, seafood and spicy sausage; so when I looked in the larder recently and saw I had over two dozen eggs to use, I decided to devise an “egg” pizza rather than make one or reach into the freezer to cook a ready-made one.

This is not a pizza in the true sense, there is no bread, but the idea is there with an egg omelette base and tasty pizza style toppings. Plus, it is a fabulous recipe for those who are gluten intolerant, or for those who want to limit their carbohydrate intake. This recipe is also a breeze to make and would be a perfect mid-week supper dish for all the family.


I decided to make this recipe vegetarian, but you can add salami, ham or chorizo if you want a meaty version – and, with so many “spring vegetables” to hand right now, it seemed the perfect idea to incorporate lots of green veggies into the topping, as well as some extra mature Cheddar cheese for a tangy cheesy kick. I would have added some wild garlic, but my wild garlic is not out yet, however, when it is in season I plan to make this egg pizza with wild garlic in place of the spring onions.

If you are looking for an easy egg recipe that would make a perfect supper, brunch or tea time dish, than look no further, and this egg pizza can be made in a large frying pan for more than 2 people, just cut it into wedges as you would a traditional bread based pizza and serve with salad and chips. The recipe below is for 2 people, but it’s easy to increase the qualities for more people, it’s essentially 2 eggs per person.


Pan-Fried Egg “Pizza” with Spring Vegetables


(Serves two people)

Ingredients

25g salted butter
2 large spring onions, trimmed and chopped
2 cloves garlic, peeled and finely diced
½ bag of baby spinach leaves, about 125g
4 British Lion eggs, beaten with a little water, about 1 tablespoon
Salt and pepper, to taste
1 large tomato, thinly sliced
50g extra mature Cheddar cheese, coarsely grated or crumbled
½ teaspoon dried oregano or pizza herbs

Method

1. Melt half the butter in an omelette pan or a non-stick medium size frying pan that has a heat resistant handle and add the spring onions, garlic and spinach leaves. Sauté until the spinach has collapsed and the onion and garlic are soft. Spoon the mixture out of the pan and set to one side.


2. Pre-heat the grill to high.


3. Add the rest of the butter to the pan and add the beaten eggs that have been seasoned with salt and pepper. Swirl the eggs around the pan, bringing up the edges of the omelette “pizza” with a spatula so more liquid eggs run to the side and cook. When the omelette “pizza” is almost cooked, take it off the heat and add the toppings.


4. Sprinkle the dried oregano or pizza herbs over the eggs, and then add the sliced tomatoes, the spinach and onion filling before scattering the crumbled Cheddar cheese over the top.


5. Put the egg pizza under the grill and cook until the topping is bubbling hot and the cheese has melted.

6. Serve immediately cut into half, or quarters, with salad leaves and chips or crusty bread.

Optional toppings: chilli flakes, cooked mushrooms, wild garlic, spicy sausage such as chorizo or salami, ham, pineapple, salmon, prawns, capers, olives or cooked peppers. 


Inspired?  There's many more great egg recipes for lunch or supper here.

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Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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