Egg Crust Pan Pizza [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Here is another breakfast recipe for a bodybuilder to get the energy and protein for the rest of the day. Egg crust pan pizza is a gluten free and low fat recipe that can be easily fit in the Marcos of a bodybuilder. The recipe is simple and time efficient, suits in the hectic schedule of the morning hours. My egg crust pan pizza is topped with olives, ham and cherry tomatoes; capable to provide me vitamin C and antioxidants. You can use your desired tipping for this pizza. I also use moderate amount of low fat mozzarella cheese to achieve the pizza look, avoid it if you do not want to increase calories count. I love these pan pizza in evening to curb small hunger pangs, it’s a perfect fill up snacks as well.

Nutrition

• calories: 181
• protein: 13
• carbs: 8
• fat: 11
• saturated fat: 3.05
• polyunsaturated fat: 1.94
• monounsaturated fat: 4.61
• cholesterol: 327
• sodium: 188
• potassium: 338
• dietary fiber: 1.73
• sugars: 2.44
• vitamin a: 177
• vitamin c: 11
• calcium: 73
• iron: 2
• magnesium: 0
• complex carbs: 3.83
• other fats: 1.4

Ingredients

• 2 medium Egg, whole, raw, fresh
• 1 gram Oil, olive, salad or cooking
• 1 gram Spices, italian style
• 1 dash Salt, table
• 1 tsp, ground Spices, pepper, black
• 4 slice, medium Tomatoes, red, ripe, raw, year round average
• 1 tbsp Olives, ripe, canned (small-extra large)
• 1 medium Bell pepper (green/yellow/red)

Instructions

• Preheat the oven to 350 degree F.
• Crack eggs to a bowl and season with Italian spices, salt and pepper, beat well.
• Take an oven proof pan and heat little oil to it. Pour the egg mixture to the pan and cook until omelet is set.
• When the omelet is set from the bottom, add tomatoes, bell pepper, olives and mozzarella cheese.
• Cover and cook on low heat until omelet is set completely.
• Now place the pan in the oven and bake until cheese is melt, just 3-4 minutes.
• Remove from the oven and serve.