Eggy PizzaSubmitted by: KAIROSGRAMMY
IntroductionTasty, Satisfying, gluten and dairy free Tasty, Satisfying, gluten and dairy free
6 Smart Balance Eggs
6 Tbsp Almond Milk Unsweetened
Seasonings to taste (I used Italian, cumin, salt & pepper)
1 tbsp Grapeseed Oil
Yellow Squash (about 1 if small, sliced)
1 Onion, Sliced
Grated Carrots (about 1/4 C. or more if desired)
Sliced Black Olives
3 Tbsp Nutritional Yeast (cheesy flavor :)
1/3 C. Diced Italian Tomatoes
Saute vegetables (onion, garlic, squash, carrots) until soft in grapeseed oil. You can use other kinds of oil if you prefer, just be sparing with it. Remove from pan.
Prepare mixture of eggs, milk and seasonings. Add to same pan you just finished sauteeing vegetables in, you shouldn't need anymore oil. Do not disturb.
After mixture has cooked well on the bottom and about 1/2 way through, place, pan and all (be sure your pan can withstand oven temperatures) in preheated oven. Bake for about 20 minutes or until cooked through. Remove from oven.
Cover to taste with italian diced tomatoes. I used about 1/3 of a can. Add saute vegetables and black olives and some italian seasoning. Cover with nutritional yeast. Bake in oven for about 10 more minutes.
I counted 2 slices as one serving and served with some zucchini. I should also mention I just kind of based this on a recipe I found on you tube and then I did my own thing with it. The you tube recipe did use low fat mozzarella but I am lactose intolerant so I substituted nutritional yeast which has a nice, cheesy flavor and is very healthy. Vegetables & black olives are interchangeable, mushrooms would have been nice, I just didn't have any. You could use sausage of some kind or vegetable sausage. This pretty much is a creation of the moment and very delicious.
Serving Size: 2 Slices
Number of Servings: 3
Recipe submitted by SparkPeople user KAIROSGRAMMY.