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!
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
2 egg whites
Splash of milk
½ apple, chopped up
2 tbsp lite cheddar cheese
½ tsp minced rosemary
Salt and pepper to taste
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!!
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