Apple and Cheddar Egg “Pizza”
Hey guys… I’M BACK! Lot’s of fun, long trip, happy to be home BUT most importantly… happy to be back in my kitchen with my knife and my cutting board! Man oh man, did I miss cooking!
After seeing Roni’s Tomato and Egg Pizza over at GreenLiteBites I couldn’t help but take this recipe idea and run!!
This recipe is the perfect example of how to take a simple, basic technique (in this case making the egg pizza base) and turn into your own. I mean, really you can take this recipe 101 different ways and with the egg being the delicous, versatile, little guy that it is, the flavor combinations are endless!
Why apples, cheddar and rosemary?? Well, I love eating apples and cheese together and I once had an apple pie that had rosemary in it (SO GOOD), so that’s where this flavor combination came from. But some of the other ingredients I have played with so far are onions, peppers, ham, tomatoes, sweet potatoes, different cheeses, different herbs and even chicken… like I said, the possibilities are endless!
And although I don’t have any of my own yet, I have no doubt that the little ones will love this meal as well!
I know you guys have some great flavor combinations popping into your heads as well, soooo as always, I’d love to hear them!! What flavor Egg “Pizza” will you be making?
Apple and Cheddar Egg “Pizza”
Yield: Serves 1
Ingredients:
1 egg
2 egg whites
Splash of milk
½ apple, chopped up
2 tbsp lite cheddar cheese
½ tsp minced rosemary
Cooking spray
Salt and pepper to taste
Directions:
Whisk together egg, egg whites, and milk and finish with a pinch of salt and pepper.
Heat an eight-inch non-stick sauté pan over medium low heat. Add eggs to the pan and allow to cook for about two to three minutes. You’re basically looking for the eggs to set all around with a little wiggle on the top!
*Remember, the key to perfect eggs is to cook them LOW and SLOW, so don’t jump the gun on this one!
Once you’re eggs are mostly set with a little wiggle on top sprinkle the chopped apple, rosemary, and cheese over the top. Pop a lid on and allow to cook another two minutes or so or until the eggs are completly set through and the cheese has melted.
Slide on to your plate and enjoy!!
Nutritional Analysis
Calories: 185; Total Fat: 7.2g; Saturated Fat: 2.5g; Cholesterol: 248mg; Sodium: 282mg Carbohydrate: 11.8g; Dietary Fiber: 1.9g; Sugars: 8.1g; Protein: 18.4g
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I’m Dani, a Health Counselor, Weight Loss Coach, Fitness Enthusiast and Mom specializing in making simple, nourishing meals fun, fresh, and delish!
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welcome back!
Im so excited to try this—-right up my alley!
MizFit – This is SO up your alley… lots of protein!!
Dani, Glad to see your back at it again, rolling out some great recipes! I can’t wait to try this and add my own flavor combo…I’ll let you know what I come up with! Welcome back!
Yeah! Your back. I missed your posts:( I love the combination of apple and cheddar. I have even seen it in a pie…in the SOUTH.
This sounds so good. I love apples and rosemary together, it’s such a unique combination. Do you mind if I ask if it tastes like eggs, though? Like more of an omlette-y type thing rather than a pizza?
Hi Dani ! So good to see new recipes from you. Hope you enjoyed your trip here in the old world. I think I’ll try these new recipe with tuna, onions and majoran (or maybe basil). By the way, if you come back to Italy, I’ll wait for you to taste my ice-cream. My husband and I own a Gelateria in Liguria ! I’ll let you know about the recipe!
Marcia – Thanks! I can’t wait to hear what you come up with.
Kari – An apple and cheddar pie? How interesting! I’m sure it’s delicious!
Maya – This is exactly like an omelet, NOT a pizza. I just say “pizza’ b/c it is flat and you can put whatever toppings you desire on top… just like a pizza;).
Valeria – Geez!! Had you tempted me with homemade ice cream before I booked my trip, I would have re-routed straight to Italy!! I LOVE ice cream! As for your “pizza” topping combo, I can’t wait to hear how it tastes. Actually,if it tastes as good as it sounds, I’m sure it will be delicious!
Welcome back!
Wow…I love this egg-pizza. I took it one step further. I followed your directions but made some substitutions…1/2 cup eggbeaters (we have high BP), a splash of skim milk. I sauted (olive oil spray)red onion and 2 slices of turkey bacon..for the topping. I used low fat mozzarella cheese, 1/2 t. dried Italian seasoning, and 1/4 cup of homemade tomatoe sauce (no sugar).
When cooked it looked like a real PIZZA…my husband loved it.
Thanks again,
Randy
Randy – Yum! That sounds good… I really like the idea of using tomato sauce on top, I will DEFINITELY be giving that a try! Thanks for sharing your creation:).
made it
loved it
it was better than Cats.
(please tell me you know to what I”m referring and don”t think I mean, well, felines
)
MizFit – So happy you liked it:)!! And don’t be silly, of course I have no idea what you’re referring to… feel free to eleaborate:).
Hi Dani! I tried the tuna and onion egg pizza…it turned out scrambled eggs. I messed up , though it was a non stick pan. who knows.. anyway, tuna, red onion and majoran was really good. Did you already tried it?
Valeria – Scrambled eggs, huh?? I wonder what went wrong… I think I may have to do a video demonstrating how to make the eggs, maybe that will help. Anyhow, I did get a chance to try the tuna and onions and I am going to post it today…SO GOOD!! Thanks for the idea:).
I like the sound of an egg pizza and the apples, cheddar and rosemary topping combo is really good.
WOW! I read about this yesterday and couldn’t stop thinking about it!I made it for breakfast after my morning run. The flavor combo is amazing and fresh…it did not disappoint! Thanks for the recipe Dani! Now I am thinking….mmmm…what else can i make with apples and rosemary????? YUMMO!!!!