Egg Pizzas Recipes

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EGG PIZZAS



Egg Pizzas image

I taught high school home economics classes for 33 years. I always included a session on eggs, and this is a recipe my students enjoyed. It's a fun way to dress up scrambled eggs.-Olive Ranck, Willimasburg, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 eggs
3 tablespoons finely chopped green pepper
3 tablespoons milk
Dash salt and pepper
1/2 teaspoon dried oregano
1 tablespoon butter
4 English muffins
4 to 6 tablespoons pizza sauce
1/2 cup bulk pork sausage, cooked and drained
2 tablespoons sliced ripe olives
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from the heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through.

Nutrition Facts :

PIZZA EGGS



Pizza Eggs image

Don't be scared! These are actually pretty darn good. I wish I could take the credit, but this is something my dear old dad came up with. DH and I refused to even THINK about trying them for years, but once we did...we wondered what took us so long!

Provided by Lightly Toasted

Categories     Breakfast

Time P5DT20m

Yield 4 serving(s)

Number Of Ingredients 3

2 slices leftover cold frozen pizza
8 -10 eggs
parmesan cheese or mozzarella cheese

Steps:

  • Cut the pizza into small, bite-size pieces.
  • Break and scramble the eggs into a large bowl, beating well.
  • Add the pizza bits, stirring to make sure all the pizza is covered.
  • Let sit for 10-15 minutes.
  • After sitting, stir again and scramble in a large frying pan that has been sprayed with Pam.
  • Top with Parmesan or mozzarella cheese.
  • This also works well with a leftover spaghetti, too.

MARGHERITA PIZZA WITH A FRIED EGG



Margherita Pizza with a Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 3h55m

Yield 4 to 6 pizzas

Number Of Ingredients 18

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
Extra-virgin olive oil, for the bowl
2 tablespoons canola-olive oil blend
1 large Spanish onion, finely chopped
4 cloves garlic, chopped to a paste
Pinch Calabrian chile flakes
Two 28-ounce cans plum tomatoes (preferably San Marzano)
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper
Cornmeal, for the peel
Extra-virgin olive oil
1 pound fresh mozzarella, thinly sliced and torn into pieces
1/2 cup grated Parmesan
4 to 6 large eggs
1 bunch fresh basil

Steps:

  • For the dough: Dissolve the yeast in the warm water in a large bowl; let stand for 5 minutes. Stir in 3 cups of the flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from bowl but is still sticky.
  • Turn the dough out onto a floured work surface and knead it with lightly floured hands: Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from work surface). Repeat until the dough is easier to handle, about 10 times. Finish by kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
  • Shape the dough into a ball and transfer it to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until doubled in volume, 3 hours. Press the dough with a finger to see if it's done; an indent should remain.
  • Turn out the dough onto a lightly floured surface and divide it into 4 to 6 balls. Place the balls on a lightly oiled baking sheet, cover gently with plastic wrap and let rest at room temperature until puffed and relaxed, about 45 minutes.
  • Meanwhile, make the sauce: Heat the oil in a large saucepan over high heat. Add the onions; cook until very soft, about 5 minutes. Add the garlic and chile flakes; cook 1 minute longer.
  • Add the tomatoes and their juices, bring to a boil, then reduce the heat to a strong simmer. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 30 minutes. Mash the tomatoes with a potato masher and continue cooking until thickened, about 15 minutes longer.
  • Stir in the oregano and season with salt and pepper. Cool before using on the pizza. (Makes 1 quart; freeze leftover sauce in a container with a tight-fitting lid for up to 1 month.)
  • For the pizza: Preheat a pizza oven to 625 degrees F, or a conventional oven as hot as it will go with a baking stone on or near the bottom of the oven.
  • Sprinkle a pizza peel with some cornmeal. Roll and stretch one of the dough balls into a thin oblong on a lightly floured surface and lay it on the peel. Spread the dough with about 1/2 cup tomato sauce, leaving a 1-inch border. Sprinkle the border with olive oil and season the whole pie with salt and pepper. Scatter 2 tablespoons of the Parmesan over the pizza and top with a few pieces of mozzarella -- it shouldn't cover the top. Slide the pizza into the pizza oven (or onto the baking stone) and cook until the crust is golden on the edges, blistered and crisp on the bottom, and the cheese is bubbling, 8 to 10 minutes, depending on oven temperature.
  • When the pizza still has a few minutes to go, heat some olive oil in a small nonstick skillet over medium-high heat. Slip in an egg and cook until about three-quarters done -- the white should be set enough to remove the egg from the pan but not completely firm. Season with salt and pepper. Use the peel to remove the pizza from the oven; slide the egg into the center of the pizza. Return the pizza to the oven and cook until the white is set and the yolk is still runny, 2 to 3 minutes. Transfer the pizza to a cutting board, top with torn basil, slice and serve. Repeat for the remaining pizzas.

EGG BREAKFAST PIZZA



Egg Breakfast Pizza image

This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.

Provided by John Gaignat

Categories     Breakfast and Brunch     Eggs     Breakfast Pizza Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 pound ground sausage
2 (12 inch) prepared pizza crusts
12 eggs
¾ cup milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (3 ounce) can bacon bits
1 small onion, minced
1 small green bell pepper, chopped
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
  • Beat eggs, milk, salt and pepper. Scramble eggs until firm.
  • Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
  • Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g

EGG, HAM AND SPINACH PIZZA



Egg, Ham and Spinach Pizza image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings, serving size: 1 slice

Number Of Ingredients 7

1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
4 cups (about 4 ounces) baby spinach leaves, thinly sliced
2 teaspoons olive oil
3 ounces prosciutto di Parma, thinly sliced
1/2 cup grated Parmesan (1 1/2 ounces)
3 cloves thinly sliced garlic
4 eggs

Steps:

  • Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.

Nutrition Facts : Calories 385, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 240 milligrams, Sodium 1190 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 25 grams

SCRAMBLED EGG PIZZA



Scrambled Egg Pizza image

Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 10

2 to 4 tablespoons cornmeal
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese (6 oz)
1 cup cooked real bacon pieces (from a jar or package)
1 cup sliced grape tomatoes
3 scallions, chopped
4 Land O' Lakes® organic all-natural eggs
1/4 cup water
4 fresh basil leaves, sliced

Steps:

  • Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
  • Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 235 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 0 g

FRIED EGG PIZZA RECIPE BY TASTY



Fried Egg Pizza Recipe by Tasty image

Pizza for breakfast? You bet! This skillet features an egg white, spinach, and mozzarella base encased in a pizza dough crust with dollops of pizza sauce and a sprinkle of oregano and red pepper flakes for that classic pizza flavor. Finished with runny egg yolks and a dusting of Parmesan cheese, it's sure to satisfy any time of day.

Provided by Betsy Carter

Categories     Lunch

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

all-purpose flour, for dusting
12 oz prepared pizza dough
2 tablespoons olive oil, divided
6 large eggs, separated
½ cup prepared pizza sauce
½ cup frozen spinach, thawed and squeezed dry
½ cup shredded whole-milk mozzarella cheese
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flake
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 375°F (190°C).
  • On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and ½-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.
  • Drizzle 1 tablespoon of olive oil into the center of the skillet.
  • Lightly beat the egg whites, then pour into the center of the skillet.
  • Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.
  • Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.
  • Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.
  • Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20-25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).
  • Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 42 grams, Fat 24 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams

EGGPLANT PIZZAS



Eggplant Pizzas image

Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.

Provided by stacymariesmith

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 9

2 eggs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
¼ cup vegetable oil
1 (14 ounce) can pizza sauce
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  • Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
  • Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g

SPINACH-EGG BREAKFAST PIZZAS



Spinach-Egg Breakfast Pizzas image

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 pizzas.

Number Of Ingredients 10

Cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs

Steps:

  • Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans., Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes., Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.

Nutrition Facts : Calories 433 calories, Fat 14g fat (4g saturated fat), Cholesterol 199mg cholesterol, Sodium 865mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

EGGS FLORENTINE PIZZA



Eggs Florentine pizza image

Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Yield Makes 4

Number Of Ingredients 12

125ml milk
1 tsp golden caster sugar
2 tsp dried yeast
500g '00' pasta flour or bread flour, plus extra for dusting
1 tbsp olive oil
4 tomatoes
2 garlic cloves , crushed
small bunch oregano , chopped (or 1 tsp dried oregano)
80g bag baby spinach
50g parmesan (or Vegetarian alternative), grated
125g ball mozzarella , torn into pieces
4 large eggs

Steps:

  • Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
  • In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
  • Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
  • Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
  • Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
  • Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.

Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium

EGG & ROCKET PIZZAS



Egg & rocket pizzas image

Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the centre and bake to boost protein intake

Provided by Sara Buenfeld

Categories     Lunch, Snack

Time 30m

Number Of Ingredients 10

2 seeded wraps
a little olive oil , for brushing
1 roasted red pepper , from a jar
2 tomatoes
2 tbsp tomato purée
1 tbsp chopped dill
2 tbsp chopped parsley
2 eggs
65g pack rocket
½ red onion , very thinly sliced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 mins. Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs. Turn the tortillas over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato.
  • Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the tortilla is crispy round the edges. Serve scattered with the rocket and onion.

Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

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SMOKY BREAKFAST PIZZA RECIPE WITH PERFECT SUNNY EGG
Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 8 minutes. Remove pizzas from oven. Using the back of a spoon, enhance the well in center of each pizza by gently pressing down.
From notentirelyaverage.com


BREAKFAST PIZZA WITH SAUSAGE, BACON, AND SCRAMBLED EGGS
2021-11-10 Spread soft scrambled eggs on baked pizza crust, leaving narrow border around outside edge of crust. Top scrambled eggs with ½ cup shredded cheddar and ½ cup shredded mozzarella, then add crumbled bacon and sausage and top with remaining cheeses. Sprinkle green onions over cheese. Return pizza crust to oven and bake another 5 to 8 minutes ...
From 40aprons.com


BREAKFAST PIZZA RECIPE - SKINNYTASTE
2018-02-25 Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet. Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
From skinnytaste.com


HAND-TOSSED PIZZA WITH EGGS | GET CRACKING
On a well-floured surface, roll dough into a 12-inch (30 cm) circle. Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.
From eggs.ca


EGGS PIZZAIOLA - SKINNYTASTE
2015-09-28 Instructions. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute. Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil. Reduce heat, add the basil and simmer 5 minutes. Gently drop in the eggs keeping the yolks ...
From skinnytaste.com


EGG ON A PIZZA RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Egg On A Pizza Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Lemon Cookie Healthy Sugar Cookies Healthy Sugar Cookie Recipe For Kids ...
From recipeshappy.com


EGGS-PRESS PIZZA | GET CRACKING
Preheat oven to 350°F (180°C). Whisk eggs, milk and pepper in small bowl. Spray small non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds.
From eggs.ca


AVOCADO EGG PIZZAS FOR BREAKFAST! - BABAMAIL
Remove the pit and with a large spoon scoop the flesh out into a bowl. Add in the cilantro, lime juice and salt, mashing and mixing everything together with a fork. Do this until there are only a few chunks of avocado remaining. Taste and add seasonings, place on the side. Then, divide the dough into 4 pieces.
From ba-bamail.com


ENGLISH-MUFFIN EGG PIZZAS RECIPE | MYRECIPES
Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella.
From myrecipes.com


EGG AND SPINACH BREAKFAST PIZZA RECIPE BY ARCHANA'S KITCHEN
2016-06-21 Place the flattened pizza crust on the baking tray. Sprinkle cheese, add spinach, and sprinkle caramelized onions, place cherry tomatoes, sprinkle red chili flakes, oregano. Finally, break eggs on the top. Bake in preheated oven for 30 to 35 minutes until fully cooked. Serve Egg and Spinach Breakfast Pizza Recipe along with a bowl of fruits and ...
From archanaskitchen.com


EGG PIZZA RECIPE: HOW TO MAKE EGG PIZZA RECIPE | HOMEMADE EGG …
2020-02-21 Step 1. To prepare this delicious pizza, wash all the veggies and then finely chop them. Step 2. Heat some oil in the pan over a medium-low flame and saute the vegetables for a few minutes. Step 3. Separate the egg yolks from the egg whites. Beat them in separate bowls. Then mix them both together.
From recipes.timesofindia.com


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