Saturday, August 21, 2010
2-3 eggs (depending on size of your pan and how hungry you are)
1/6 c milk or yogurt
half a large tomato, thinly sliced
half a green pepper, chopped into strips or small pieces
1/4 small onion, already cooked or little dried onion
1/4 c pizza cheese
little oregano (be fairly generous)
other pizza seasonings or toppings you like
Grease skillet Preheat to a medium fire. In a bowl, mix eggs, milk or yogurt, seasonings. Add pepper, onion, other “toppings” and half the cheese. Pour into pan. and cover with lid. Cook until edges are done and nearly cooked through, 3-5 min. Using spatula (or fork if you’re talented) flip over omelet without breaking. Quickly top with sliced tomatoes so the whole top is covered, and replace lid. Cook for two more minutes, until tomatoes have softened slightly, and then, (this is the tricky part) flip whole thing onto plate, so the tomatoes are spread underneath the eggs. Push back underneath any tomatoes that decided to slide out. Top with rest of cheese, which should melt as egg cools.
In the picture I show this with mozzarella - my favorite cheese - which is not GAPS legal. For GAPS I have been doing this with cheddar or other cheeses. Keeping the tomatoes underneath the egg as you eat it helps keep them warm - and all the flavors make this really taste like pizza!
Alternatively, you could also make this as a crustless quiche - just chop the tomatoes up and mix them in with the other ingredients before baking.