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Veggie Pizza Skillet Eggs (high protein, low carb, gluten free)

A satisfying brunch dish where you can enjoy the flavors of both eggs and pizza at once. Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Mushrooms are a very good source of Vitamin B6 and Protein. Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid. Spinach also contains small amounts of Omega 3 fatty acids. Mozzarella Cheese is an excellent source of Calcium and Protein, however should be eaten in moderation due to its high saturated fat content. Basil is a good source of Folate, Iron and Vitamins A and C. Rao's Marinara Sauce is a good source of Vitamin C.
5 from 1 vote
Prep Time7 mins
Cook Time23 mins
Total Time30 mins
Cuisine Italian Inspired
Servings: 3 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • <b>for veggie pizza skillet eggs</b>
  • Extra Virgin Olive Oil - 1 tbsp
  • Organic Shitake Mushrooms - 7 buttons sliced
  • Onion - 1 small sliced
  • Green Bell Pepper - 1/2 medium sliced
  • Jalapeno - 1/2 a pepper deseeded & sliced
  • Italian Seasoning - 1 tsp
  • Garlic Powder - 1/2 tsp
  • Salt - just a pinch not too much since olives, cheese, & marinara sauce are salty
  • Black Pepper - 1/4 tsp
  • Organic Fresh Spinach Leaves - 2 cups
  • Rao's Marinara Sauce - 2 cups
  • Organic Eggs - 4 you can add up to 6
  • Kalamata Olives - about 10 sliced
  • Mozzarella Cheese - small chunks spread all over
  • <b>garnish</b>
  • Oregano - 1/2 tsp rub and sprinkle for garnish
  • Red Crushed Pepper - to taste

Instructions

  • Slice & chop up the onion, peppers, jalapeno, and mushrooms.
  • This is what you should have.
  • Heat up a cast-iron skillet on medium heat, once hot add oil. Add the mushrooms and cook them for about 5 minutes until slightly brown.
  • Add the peppers, onions, jalapeno, Italian seasoning, garlic powder, salt and black pepper. Cook for about 3 minutes until the onions and peppers are translucent.
  • Add the fresh spinach leaves.
  • The spinach will wilt down in about a minute.
  • Add the sauce at this time. Stir.
  • Cover with a lid and allow the sauce to heat up for about 5 minutes.
  • Now make 4 wells.
  • Crack an egg in each well. You can use up to 6 eggs, I used 4.
  • Cover with a lid and the steam will cook the eggs. I cooked mine for about 7 minutes since I don't like runny eggs. For runny eggs, cook for 5 minutes.
  • In the meantime, slice the olives and get your mozzarella cheese ready.
  • Eggs are done. Top with olives and cheese.
  • Cover with a lid for a 1-2 minutes until cheese is set.
  • Done. Garnish with crushed pepper flakes and oregano (rub between your fingers).
  • Serve with bread, pita bread, or alone for a low-carb & gluten-free option.

Notes

* For the Marinara Sauce - I used Rao's Homemade Marinara Sauce, feel free to use a sauce you love, or you can make it from scratch.
** For the Eggs - you can use up to 6 eggs for this dish. You can also use egg whites if you prefer a dish that is less fattening.
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