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Egg white pizza omelette with tomato, mozzarella and oregano

An egg white base topped like a margherita, light and high in protein.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Egg white pizza omelette with tomato, mozzarella and oregano

Per serving

Calories
454 kcal
Protein
43.3 g
Carbohydrates
34.2 g
Fat
15 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Egg whites200 g
  • Eggs1
  • Tomato passata60 g
  • Light mozzarella50 g
  • Dried oreganoto taste
  • Basil3 g
  • Extra virgin olive oil1 teaspoon
  • Whole wheat bread60 g
  • Saltto taste

Contains: gluten, lactose, eggs,

Method

  1. In a bowl beat the egg whites and egg with a pinch of salt until well combined. Dice the light mozzarella and let it drain; season the tomato passata with a pinch of salt.
  2. Grease a large non-stick pan with a lid with the extra virgin olive oil and heat it over medium-low heat. Pour in the eggs, cover and cook for 4 minutes, until the base is set and the top is no longer runny.
  3. Spread the passata over the base, scatter over the mozzarella and dried oregano, cover and cook for another 3 minutes, until the mozzarella has melted.
  4. Meanwhile toast the wholemeal bread for 2 minutes, until crisp. Finish the omelette pizza with the basil leaves, slide it onto a board and serve in wedges with the bread.

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