3 large eggs, separated
4 tablespoons shredded mozzarella cheese
( 1 tablespoon used for each egg white)
1 teaspoons Italian herb blend o
2 large black olives, sliced
4 large mild pepper rings
1 tablespoon diced red bell pepper
1 tablespoon tomato sauce
** This one I substituted the olives with spinach
Sprinkle 1 tablespoon shredded mozzarella cheese and the Italian herb seasoning into each microwave or oven safe dish.
Beat the egg whites gently just to make them easier to work with. Be careful not to beat them too long or they will become too frothy.
Pour the whipped egg whites into each container equally and microwave for 1 ½ to 2 minutes or until the whites are fully cooked. Allow to cool while you mix the yolks.
(I separated the Egg whites and Egg yolk one at a time – and beat the egg whites one at a time so it’s easier )
Beat the egg yolk and lightly scramble.
Fold the pizza toppings into the yolk and remove from heat.
Top the pizza bases with ½ tablespoon tomato sauce each.
Add scrambled egg yolk and the remaining mozzarella cheese and heat for 20 seconds in the microwave or broil in your oven until the cheese is melted and bubbly. Serve hot!
This makes a total of 1 serving of 2 Mini Pizza Egg Bakes. Each serving comes out to be 333 Calories, 22.66g Fat, 4.28g Net Carbs, and 25.59g Protein.
Recipe is from RuledME.com***