Description
Pizza Egg Omelette with Italian tomato chutney makes a quick, gluten-free meal with rich pizza flavors
Ingredients
Units
Scale
Italian Tomato Chutney
- 1 onion, finely chopped
- 1/2 tsp crushed garlic (or less, to taste)
- 1 packet tomato paste
- 3 tomatoes, grated
- Salt and pepper, to taste
- 1 tsp Italian herbs (oregano, basil, thyme)
- 1 tbsp coconut oil or olive oil
- 1/4 cup water (optional, if mixture is too thick)
Egg Base
- 1 egg per person
- Salt and pepper to taste
- 1 tsp olive oil or coconut oil for cooking
Toppings (choose your favourites)
Instructions
- Heat oil in a pan.
- Add onion and cook until soft.
- Stir in garlic, grated tomato, tomato paste, herbs, salt, and pepper.
- Cook until thick and saucy.
- Add a splash of water if needed. Set aside to cool.
- Beat one egg, season with salt and pepper.
- Heat oil in a small pan on low heat.
- Pour in the egg and let it spread into a round shape.
- Spread a spoonful of chutney over the egg.
- Sprinkle cheese, then add your chosen toppings.
- Finish with more cheese and a pinch of Italian herbs.
- Cover the pan and let everything cook on low heat until the cheese melts.
- The egg base should be golden brown underneath.
- Serve warm and enjoy.
Notes
Created, prepared, tried, and tested by Nazley
