Breakfast Pizza Omelette

As I always say, my blog Foodaholic is my virtual home where all friends are welcome and where I try that everyone can find something to enjoy. Recently some friends following ketogenic diet plan requested for special recipes that would suit their nutritional requirements. What is ketogenic diet? It’s a high fat, moderate protein and low carb diet that forces the body to burn fats instead of carbohydrates. I thought my Spicy, No Crust, Breakfast Pizza Omelette would be a perfect fit for all those friends – in fact for everyone trying to avoid unnecessary carbs.

Personally, I don’t follow any diet plan but keeping in check carbohydrates from processed, starchy and sugary foods, including healthy fats and proteins, and fibre from natural sources in daily diet is an all around good idea – a formula that I follow 80% of the time. With an omelette base instead of a flour crust base, a homemade tomato sauce with no added sugar and loads of yummy ingredients for topping, this pizza omelette has become our favourite weekend brunch and weeknight dinner. I even pack it for school lunch.

The tomato or Passata sauce is my staple homemade recipe that I make very often for my pastas, salads, pizzas, meat and bean stews. It’s an uncooked tomato sauce, flavoured with basil and garlic. Making a fresh batch is a matter of minutes and really tastes far superior than any canned or bottled thing with the major advantage of not having any preservatives and chemicals.

The toppings I’ve used here are not carved in stone. I used what I had available in my fridge and pantry. You can simplify them, cook them with a desi twist or dress them up and be creative. Lots of other vegetables taste great. You can go for olives, good quality sausages, shrimps, left over chicken roast and cheeses of your choice. This pizza omelette is a fast, convenient, wholesome and yummy meal that can be made to suit any palate.

Ingredients
For Omelette Base
8 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon butter or olive oil

For Passata Sauce:
2 tomatoes, diced
2 clove garlic, crushed
1 tablespoon vinegar
1 teaspoon paprika
1/2 cup fresh or 1 teaspoon dried basil
salt to taste
1 tablespoon olive oil

For Pizza Toppings:
1+1/2 cup cherry tomatoes
1 cup boneless chicken, cut into almond size pieces
1 cup button mushrooms, sliced
1/4 cup jalapeños or bell peppers, sliced
2 cloves garlic, finely chopped
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon dried oregano
1 cup cheddar cheese

This Is What You Do:
Cut all the vegetables according to the instructions in the ingredients.

Preheat oven at 180 degrees C.

Drizzle the tomatoes and garlic for the passata sauce with olive oil and place them under the broiler for 2-3 minutes. Remove from oven when slightly charred.

Grease a 9 inch baking dish with butter or olive oil

Whisk together, eggs, salt, pepper, paprika and oregano.

Pour in egg mixture into the greased dish. Bake for 12-15 minutes or till the omelette is just set.

Meanwhile prepare the sauce and toppings. Add olive oil to a deep frying pan. Add garlic, chicken and mushrooms. Sauté till chicken is almost done and mushrooms caramelised.

Add cherry tomatoes, jalapeños, seasonings and oregano. Sauté a couple of minutes more. Remove from pan and set aside.

For Passata Sauce, add the roasted tomatoes and garlic to a food processor. Add vinegar, basil and seasonings. Process to make a smooth puree.

Spread the sauce on omelette base. Heap toppings and sprinkle cheese all over it. Return to oven for another 5 minutes or place under the broiler for 2-3 minutes, till the cheese is melted.

Slice and serve hot.

Serves 4