(This Egg Crust Vegetarian Breakfast Pizza that's also perfect for Meatless Monday is today's pick for the month of Daily Phase One Recipes. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
When I posted my Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes a few people asked why it was not called a Frittata. (If you're not familiar with Frittatas, they're a type of Italian omelet that's cooked partly on the stove and then finished under the broiler.) These Breakfast Pizzas that I'm having fun experimenting with are made with just two eggs and the egg is about half cooked before the pizza topping ingredients are layered on top. Then the Breakfast Pizza is cooked for a few minutes with a lid on and browned under the broiler so the cheese is melted and golden-brown.
There are similarities, but frittatas have much more egg in proportion to other ingredients, while the egg part of the Breakfast Pizza really is more like a "crust" with the other ingredients added on top. This vegetarian version of a Breakfast Pizza was just as delicious as the first one, and I'd enjoy this for a Meatless Monday breakfast, lunch, or dinner.
There are other ingredients you could use for a vegetarian version of my Breakast Pizza, but I settled on mushrooms, green onions, and olives. Whatever ingredients you use, don't skip the dried Oregano for that "pizza" flavor. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index. For more Meatless Monday ideas from other bloggers, follow our Meatless Monday board on Pinterest, or check Meatless Monday at BlogHer.)
Heat a little olive oil in the omelet pan and brown the mushrooms, then remove from the pan. (For both the Breakfast Pizzas I've made so far, I used this Calphalon 8-Inch Nonstick Omelet Pan.)
While the mushrooms browned I sliced the olives, sliced the green bell pepper, and cut the Mozzarella into chunks. (Next time I might slice the green pepper a little bit thinner.)
When mushrooms are done add a tiny little more oil, heat the oil, and add the eggs. Season eggs with dried oregano and Spike Seasoning (or another all-purpose seasoning blend if you don't have Spike.)
I broiled this about 4 minutes in my little toaster oven (to keep the kitchen cool!) but it would only take 1-2 minutes in a large oven broiler. Serve hot and enjoy!
Egg-Crust Vegetarian Breakfast Pizza
(Makes 1-2 servings, depending on what else you serve it with; recipe created by Kalyn and inspired by Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes.)
You'll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine. (When I used a bigger pan, I didn't like it as well. I used this Calphalon 8-Inch Nonstick Omelet Pan, which is one of my favorite pans.)
4 oz mushrooms, washed and thickly sliced (I used brown Crimini mushrooms.)
2 tsp. + 1 tsp. olive oil
6 black olives, sliced
1/4 green bell pepper, thinly sliced
1 oz. low-fat Mozzarella
2 eggs, beaten well
Spike Seasoning, to taste (about 1/2 tsp.)
dried Oregano, to taste (about 1/4 tsp.)
Preheat broiler in your oven (or use a small toaster oven broiler to keep the kitchen cooler.) Wash mushrooms if needed, dry with paper towels, and slice into thick slices. Heat 2 teaspoons of olive oil in a small 8 inch omelet pan, add mushrooms, and saute over medium-high heat until the mushrooms have released their liquid and are lightly browned, about 6-7 minutes. Remove mushrooms to the cutting board.
While mushrooms cook slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs. Get the dried Oregano and Spike seasoning ready.
When mushrooms are done add the last teaspoon of olive oil to the pan (if needed) and heat pan for about 45 seconds; then add the eggs, reduce heat to medium, season with Oregano and Spike Seasoning, and let the egg mixture cook about 2 minutes (or until eggs are about half cooked.) Then add half the mushrooms, half the green peppers, olives, and half the cubes of cheese, followed by a second layer of mushrooms, green pepper, olives, and cheese. Cover the pan and cook 3-4 minutes or until the cheese is fairly melted and the eggs are nearly all set.
Put the pan under the broiler and broil until the cheese is all melted and nicely browned (about 4 minutes for toaster oven or 1-2 minutes for larger oven broiler.) Serve hot.
South Beach/Low-Carb Suggestions:
This Egg-Crust Breakfast Pizza is made with all low-carb and low-glycemic ingredients, making it a great choice for any phase of the South Beach Diet. Be sure to use low-fat cheese if you're making this for South Beach. This recipe is also great for other types of low-carb diets.
Phase One Flashbacks:
January 27, 2012: CrockPot Hungarian Pot Roast with Sour Cream and Paprika Gravy
January 27, 2013: Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Ideas with Pizza Flavors for Breakfast:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Pizza with Egg ~ White on Rice Couple
Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano ~ Kalyn's Kitchen
Berries and Goat Cheese Mini Pizza ~ Family Fresh Cooking
Baked Eggs with Mushrooms and Parmesan ~ Kalyn's Kitchen
Crispy Sausage Breakfast Pizza ~ Cheeky Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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