Ingredients
- 3 large eggs
- ¼ cup (about 30 g) grated reduced-fat cheese
- 2 tablespoons tomato passata (or pizza sauce)
- 4 slices of salami (or your favourite pizza-style meat)
- ½ teaspoon mixed dried herbs (e.g., oregano, basil)
- A tiny drizzle of olive oil or a small knob of butter for cooking
Instructions
- Whisk the eggs in a bowl until well combined.
- Heat a non-stick pan over medium heat and add olive oil or butter to coat the base.
- Pour in the whisked eggs, swirling to spread evenly.
- As the eggs begin to set, spread the tomato passata over the top.
- Arrange the salami slices on top and sprinkle with mixed herbs.
- Cover the pan for 1–2 minutes until the eggs are set and the toppings are warmed through.
- Slide onto a plate, cut into wedges, and serve immediately.
Notes
- Use turkey pepperoni or vegetarian options like mushrooms or roasted red peppers for variation.
- Try different cheeses like mozzarella or cheddar.
- Add vegetables like bell peppers, spinach, or olives under the passata.
- Store leftovers in the fridge for up to 2 days and reheat in a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 375mg
