15 September 2010

Egg Pizza

I saw this recipe made on Everyday Food and I thought, "I bet I could make that even better!" And so, tonight I did. I took the original recipe and added a few more veggies, cheese and changed the tomato topping. There are a few tweaks I might make next time, but overall, it was easy, healthy and fun to make. I have posted my version of it below.

2 tsps olive oil
1/2 medium onion, diced
1/4 green pepper, diced (It would probably be better with a red pepper for sweetness.)
1 carrot, diced
5 slices bacon
8 eggs
2 Tbsp water
1 cup mozzarella cheese
Kosher salt and pepper, to taste
1/2 cup ricotta cheese
1-2 cups spaghetti sauce

  1. Preheat oven to 350°. In a 12" ovensafe nonstick skillet, heat 2 tsps olive oil. Cook carrot until soft, about 5 minutes. Add onion and pepper or any other veggies and cook until soft. Remove to paper towel and cool completely.
  2. In the skillet, cook bacon until done, not too crispy, though, as it will continue to cook in the oven. When done, remove to paper towel and drain grease. When cool, cut up into little pieces.
  3. In a large bowl, whisk eggs, 2 Tbsp water, 3/4 cup mozzarella cheese, kosher salt and pepper. When vegetable mixture and bacon are cooled, add to egg mixture.
  4. Heat skillet to medium heat and add egg mixture. Reduce heat a bit and cook until set around the edges, a few minutes. Transfer to oven and bake about 6 minutes. Add dollops of ricotta to the top and continue cooking until eggs are completely set, about 5 more minutes.
  5. Meanwhile, heat spaghetti sauce until warm. When 2 minutes remain, pour spaghetti sauce over and top with remaining mozzarella cheese. Return to oven and cook until cheese is melted.
  6. Remove skillet from oven with an OVEN MITT!
Feel free to play around with the veggie/cheese/meat combo, like a quiche.

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