Quick Low-Carb Pizza Eggs Recipe for a Protein-Packed Meal

Spread the love

Pizza eggs are the best combination of comfort food and cuisine that makes you feel wonderful.

Pizza eggs are the best combination of comfort food and cuisine that makes you feel wonderful. They mix the creamy taste of eggs with the cheesy, savory taste of pizza. If you’re craving pizza but want a better, faster way to get it, this high-protein, low-carb dish is a fantastic breakfast, lunch, or dinner.

You simply need a few things, and it only takes 15 minutes to make. It’s easy, tasty, and full of flavor.

The base is made by cooking whisked eggs over melted cheese. After you flip the egg base, it becomes the perfect surface for passata. Cheese that has melted, slices of salami, and a sprinkle of mixed herbs. It has all the great things about a pepperoni pizza, but without the extra calories or the crust made of refined flour.

The best thing about Pizza Eggs is how versatile they are. It’s a great way to use up leftovers, add vegetables, or meet nutritional needs without losing flavor. This recipe is both entertaining and healthy, whether you’re on a low-carb diet, want to incorporate more protein into your mornings, or just want to try something new. You can eat it for breakfast, brunch, lunch, or even a quick dinner. Also, it doesn’t have any gluten in it, and you can easily change it to fit a vegetarian or dairy-free diet.

Pizza Eggs are a great way to cut back on bread or change up your daily egg routine. You’ll get all the pleasure of gooey cheese, tasty toppings, and herby richness, along with the nutrition and fullness that eggs provide you. This dish is easy to make bigger or smaller depending on how hungry you are, and it will quickly become a regular in your rotation.

Why you’ll love Pizza Eggs

Quick and simple: It only takes 15 minutes to make with little prep.
Get your pizza habit in a healthier, protein-rich way without feeling bad about it.
Only five main ingredients: This is great for a quick lunch.
This is great for people who are on a low-carb or keto diet because it is low in carbs and high in protein.
You can change it to make it vegetarian, dairy-free, or spicy.
Cheesy, savory, and tasty, but not as heavy as pizza dough.
Great for breakfast, brunch, lunch, or dinner.
Fun and kid-friendly: A terrific method to get picky eaters to eat eggs.

Ingredients

3 eggs—big eggs are best because they are a good source of protein and healthy fats.
60g (about 2 oz) of reduced-fat cheese, grated; it melts and gives the pizza its characteristic flavor.
1 tbsp passata (approximately 15g) is the tomato basis for your pizza-style topping.
A few slices of salami (about 20g) add salty, savory richness. You can leave it out or replace it.
For the top, use a mix of herbs like oregano, basil, or an Italian spice blend.

These few ingredients come together to make a dish that tastes great and is high in protein, like a classic pepperoni pizza without the crust.

Instructions

Melt cheese base: In a frying pan that doesn’t stick, heat the pan over medium heat and distribute half of the grated cheese equally over the bottom. Let it melt and get a little crunchy.
Whisk the eggs: While the cheese is melting, crack the eggs and whisk them until they are smooth.
Pour the whisked eggs over the melted cheese to cook them. Put a lid on it and let it cook until the bottom is golden and solid.
Flip: Use a spatula to carefully flip the egg-cheese base.

Spread the passata on top of the cooked side, then add the salami pieces and the rest of the cheese. Put the lid back on until the cheese melts and the toppings are hot all the way through.
Serve: Take it out of the pan, sprinkle it with mixed herbs, and eat it right away.

Nutrition

Calories: about 350 kcal
Protein: around 28g
Carbs: About 3g
Fat: about 25g
Fibre: around 1g

Note: The nutrition content may change depending on the types of salami and cheese used.

Tips

Use non-stick pans and pots so that flipping and cleaning up are easy.
Melt the cheese first: Starting with melted cheese makes the “crust” crispy and golden.
Don’t rush the flip: Wait for the egg to set before flipping it to keep it from tearing.
Keep the heat at a medium level. If it’s too hot, the eggs can burn; if it’s too low, the cheese won’t get crispy.
Personalize the herbs: Dried oregano or Italian herb mixtures are typical pizza spices.
For simplicity, use cheese that has already been shredded. Or grate your own cheese for a fresher taste.
For a spicy kick, add some chili flakes.
Make it vegetarian by using sliced mushrooms or roasted peppers instead of salami.
If your frying pan doesn’t come with a lid, a heatproof plate might assist keep steam in.
Use eggs that are at room temperature. They cook more uniformly and stay together better when whisked.

Serving Suggestions

With a side salad: Serve with rocket or mixed greens to make a meal that is good for you.
For a more conventional “pizza on toast” feel, put it on toast or flatbread.
Rolled into a wrap: After it cools down a bit, roll it up in a tortilla for a supper you can take with you.
With avocado slices: Adds healthful fats and creaminess.
Slice it up: Use a pizza cutter to chop it into pieces and serve it like a tiny pizza for a fun variation.
As part of a brunch board: Add olives, pickles, and raw vegetables to mix things up.
Serve with garlic yogurt or herbed tomato dip as a dipping sauce.
For a fancy touch, add rocket and parmesan on top.
With grilled asparagus or courgette ribbons, it adds a healthy green touch.
With sweet potato wedges: A filling lunch choice.

Variations

Change the salami to mushrooms, olives, or sun-dried tomatoes to make it vegetarian.
Don’t eat dairy: Use cheese made from plants instead.
Add some heat by adding diced jalapeños or a splash of hot sauce.
Instead of passata, use tomato purée or a ketchup substitute with less sugar.
Use turkey pepperoni, ham, or cooked chicken instead of other meats.
Add vegetables like spinach, bell peppers, or grated courgette to the egg mixture.
Try a different cheese, like cheddar, mozzarella, or goat cheese.
Add black olives and feta cheese to make it Mediterranean.
Add garlic powder for a stronger, more pizza-like flavor.
Try it folded: After adding the toppings, fold it in half to make a cheesy omelet that looks like pizza.

Storage & Reheating

Pizza Eggs taste best when they’re fresh, but you may keep leftovers in the fridge for up to 24 hours in an airtight container. You may reheat it in a non-stick pan over low heat or in the microwave for 30 to 60 seconds. To keep the texture, don’t cook it too long when you reheat it.

Final Thoughts

These Pizza Eggs show that eating healthily doesn’t have to mean giving up taste or enjoyment. This recipe is a creative way to change up breakfast, brunch, or even dinner by combining the robust, comforting flavors of pizza with the satisfying protein of eggs. This recipe is great if you want to cut back on carbs, use up leftovers, or just add some variation to your meal prep.

It’s great for hectic mornings because it’s easy to make, and you can change it to fit your tastes or what’s in the fridge. You may eat it alone as a low-carb dinner full of flavor, or you can serve it over toast for a heartier bite. It has the taste of a slice of pizza, with crunchy cheese edges, gooey toppings, and herby overtones. No oven or dough needed.

Pizza Eggs are different from other health foods since they are quick, easy, and taste great. You only need one pan, five ingredients, and less than 15 minutes to make something that tastes great. You will probably make this recipe a regular part of your weekly meal plan once you try it. It’s luxury rendered useful, and that’s what excellent food is all about.