What can I say, I’ve been making so many different types of Egg “Pizza’s” lately, I just couldn’t help but share another Egg “Pizza” flavor combination!
This idea came from a reader named Valeria living in Italy (seriously, how cool is the whole internet thing). You know when you read a recipe and just know that by the ingredients that you will love it? Well that’s how I felt when Valeria left a comment for my Apple and Cheddar Egg “Pizza” mentioning that she was going to try topping it with tuna and onions! As soon as I read that topping suggestion, I knew right away that I was gonna have to give it a try.
You could easily make this dish with tuna from a can, but I just so happened to have some tuna leftover from my Soy and Rosemary Marinated Tuna, so I chopped some of that up to use as my topping. I finished it up with some red onion, tomato, and basil and I had yet another clean, simple, and d’lishes “Egg Pizza” flavor combination! (I am seriously loving these egg pizzas; I many try to do a video demonstrating how to cook the eggs… we’ll see!).
Tuna and Onion Egg "Pizza"
Yield: Serves 1
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 tuna, onion, tomatoes and basil over the top. Pop a lid on and allow to cook another two minutes or so or until the eggs are completely set through.
Slide on to your plate and enjoy!!
Calories: 119; Total Fat: 0.6g; Saturated Fat: 0g; Cholesterol: 30mg; Sodium: 404mg; Carbohydrate: 5g; Dietary Fiber: 0.4g; Sugars 2.6g; Protein: 22.4g