Mediterranean Breakfast Pizza aka Open-Faced Omelette

Alexander loves pizza. He could eat it all day long.

But try to get him to eat eggs and it’s impossible. So I made him an open-faced Omlette with his favorite pizza toppings and called it “breakfast pizza”. Not to mention I had him use his favorite kitchen tool at Grandma’s, the hand held egg beaters.

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Success he ate it.

We made this last weekend at Grandma’s and it’s perfect for a weekend brunch. We also served it with our Cinnamon Brown Sugar Banana Bread. (See May 19, 2016  Recipe)

Enjoy!

Avec Amour, Victoria and Alexander

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Mediterranean Breakfast Pizza aka Open-Faced Omelette

Yield 4 – 5 Servings

Eggs, extra large

1 Tablespoon Water

1/4 teaspoon Salt

1 Tablespoon Olive Oil

Tomato, medium

1/4 Cup Black Olives, sliced

2 Tablespoons Capers, nonpareil

1/3 Cup Feta Cheese, crumbled

2 Tablespoons Fresh Parsley, chopped

1. Whisk eggs, water and salt until frothy,

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heat a 12″ skillet on high heat until hot, sprinkle a little water on it and the water should sizzle, dance around and evaporate, add olive oil and then pour in the eggs. Rotate pan so the eggs evenly cover the bottom.

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2. Sprinkle an even layer of tomatoes over eggs,

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then olives,

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capers and feta.

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Turn heat down to low and cook for 4 – 5 minutes, sprinkle on parsley

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and cook for another minute. Cut into quarters for 4 servings or wedges for 5 servings.

Sprinkle some Parmesan cheese on top and even better! I also have this awesome basil salt by Jane’s Krazy Mixed-up Seasonings that goes great as well.

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Mediterranean Breakfast Pizza aka Open-Faced Omelette from alexandersmom.com

Ingredients

  • 5 Eggs, extra large
  • 1 Tablespoon Water
  • 1/4 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 Tomato, medium
  • 1/4 Cup Black Olives, sliced
  • 2 Tablespoons Capers, nonpareil
  • 1/3 Cup Feta Cheese, crumbled
  • 2 Tablespoons Fresh Parsley, chopped

Instructions

  1. 1. Whisk eggs, water and salt until frothy, heat a 12" skillet on high heat until hot, sprinkle a little water on it and the water should sizzle, dance around and evaporate, add olive oil and then pour in the eggs. Rotate pan so the eggs evenly cover the bottom.
  2. 2. Sprinkle an even layer of tomatoes over eggs, then olives, capers and feta. Turn heat down to low and cook for 4 - 5 minutes, sprinkle on parsley and cook for another minute. Cut into quarters for 4 servings or wedges for 5 servings.

Notes

Sprinkle some grated parmesan on top and its even better!

http://www.alexandersmom.com/2016/06/10/mediterranean-breakfast-pizza-aka-open-faced-omelette/

4 thoughts on “Mediterranean Breakfast Pizza aka Open-Faced Omelette”

  1. If you finish it off in the oven you can call it a frittata which is even lower to a pizza …

  2. The colors are beautiful, and the photos seem professional with great detail. Inspires me to try to make. Thank you!

    Alexander is growing up so healthy, and he’ll learn the art and science of eating well. A gourmand like his mum: ??
    Vanessa

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