Light & fluffy, golden brown and filled with a deliciously oozing Pizza filling, this is a fantastic way to start your keto day!
Keto Pizza Omelet
In a medium bowl, add:
2 whole eggs
1 egg white
1 tbsp cold water
1 tbsp cream
1 tbsp fried garlic (or 1 tsp powder)
1 tsp mayo
1 tsp each oregano, sea salt & pepper to taste
Set aside, whisk right before adding to the pan. When ready, whisk until light and airy, 5-7 mins.
In medium frying pan, heat:
1 tbsp oil
1 tsp butter
Heat over medium heat until melted, swirl to coat the pan.
To pan, add:
2 tbsp bacon bits
Sprinkle bacon bits evenly over bottom of the pan.
Pour the egg mixture into the pan gently, and swirl the pan to distribute evenly over the bottom. Immediately add topping.
Working quickly, top with:
sliced pepperoni
sliced green olives
shredded mozzarella or havarti
pats of herb & garlic cream cheese
Bruschetta
Use a spatula to fold the eggs in pan, until fluffy, cooked curds start to form. Gently swirl the pan so that the remaining liquid distributes evenly over the pan. Use your spatula to loosen the edges of the omelet from the pan. Let sit for 1-2 mins until the liquid is mostly evaporated (you will have some "juice" from the Bruschetta and cheese).
Remove the pan from the burner and shake it lightly to loosen the omelet (use the spatula if needed). Slide your omelet gently onto a plate. Let rest for 5 mins to slightly cool. Form the omelet by folding in two sides and then rolling it into a log shape (you can also fold your omelet in half if preferred).
Serve & Devour!