Does anyone else wake up craving pizza?
I do. Quite often. And if you follow me on Instagram you’ll know that a couple of weeks ago I posted a picture of this, and you all seemed to love it. Thanks, guys.
Although I’m a HUGE fan of pizza (including cold pizza and eat-it-the-next-day-for-breakfast pizza) there was none to be seen on this random Tuesday morning.
Oh, I and I was tryna be healthy. So I made my omelette look like a pizza and it totally blew my mind. It’s incredibly easy too.
So here’s the recipe if you want to give it a whirl!
This recipe serves one and takes 15 minutes.
What you need
- 3 chestnut shrooms, sliced
- heaped tsp coconut oil
- pinch chilli flakes (I love these from La Chinata)
- 2 large, FREE RANGE farm eggs
- 30g Greek feta
- small handful basil, roughly chopped
- salt and pepper
What to do
Heat the coconut oil in a small, non-stick frying pan over a medium heat.
Gently fry the mushrooms until soft, season well with salt and pepper. Once cooked, remove from the pan and set aside.
Crack the eggs into a bowl and gently whisk, season with black pepper. Add to the pan over a medium high heat, and cook very gently until the eggs start to firm up. Be very careful not to overcook them. No one like rubbery eggs!
Add the mushrooms back on top of the eggs. Top with the feta, chilli and basil.
Serve with a black coffee, and enjoy!
Love this? Try my Asian-inspired brunch or healthy brunch for one.
