John Myers
Ingredients for 1 servings:
- 1 large onion(s)
- 4 eggs
- 1 shot of carbonated mineral water
- 1 tbsp oil
- 1 can tuna in its own juice
- 1 tomato(s)
- 1 bell pepper(s), red
- salt and pepper
- possibly cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Low-carb
Slice half an onion into rings. Finely dice the other half. Finely chop the tomato. Dice the bell pepper. Drain the tuna. Beat the eggs with a large splash of sparkling water until frothy and season with salt. Heat the oil in a 28cm non-stick frying pan. Add the onion rings and spread them out. When the onions are slightly translucent, add the eggs. Then scatter the onion pieces, tomatoes, and bell peppers over the mixture. Cut the tuna into small pieces and spread them over the mixture. Half a can is usually enough for me, otherwise it’s too much. If you want cheese on top, sprinkle a thin layer on top. Then place a lid on the pan and let everything set over low heat for a few minutes. After about 10 minutes, the mixture should be fairly firm and hold together well. Now remove the lid and increase the heat. When the mixture starts to turn brown on the bottom, the egg pizza is ready. Simply slide the pizza onto a plate and season with coarse black pepper. The dish can be varied according to taste with other vegetables or salami etc. The recipe is low carb and has about 500 kcal without the cheese.
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