Egg Pizza

So the name of this dish might sound a little bit odd … but it does kind of look like pizza, doesn’t it? Today was an unusually warm and humid spring day and I didn’t really want to put an exceptional amount of effort into dinner so I scanned the fridge and saw A LOT of eggs. If you read this blog frequently, you know that I love my local, farm fresh eggs – Amish, free range eggsI buy them by the flat and 30 eggs usually lasts me two weeks. However, we were out of town this weekend so I need to get crackin, so to speak… I currently have an egg surplus. 


This recipe was impromptu and so easy. It also was a quick way to use up 8 eggs and feed 6 people.


Ingredients: 


8 eggs
6 ounces plain Greek yogurt 
2 cups shredded cheese (any type)

Plain Greek Yogurt 

1 can diced tomatoes and green chiles 


Directions:


Lightly whisk the eggs. Add the yogurt. Whisk to combine. Add the cheese and diced tomatoes. Pour egg mixture into a 9 x 12 lightly greased baking dish. Cook for about 40 minutes at 375 degrees. Cut into pizza sized slices and serve with fresh fruit or raw veggies (or both)! Enjoy! 


Suggestions … if you are concerned that the heat from diced tomatoes and green chiles might be too strong, use plain diced tomatoes. If you would like a cheesier egg pizza, add in some extra cheese or sprinkle some on top. There were only a few leftover slices (pictured above) – they will be found in the lunchboxes tomorrow! 


Note about yogurt… Since Greek yogurt is thicker than standard yogurt, if you use traditional yogurt, your egg pizza will be a little bit lighter and rise a little bit more. It might not be so pizza-like but it will still taste great! If you would like to turn your own plain yogurt into thicker, Greek-style yogurt, just pour your yogurt over a cheesecloth and let the excess whey strain into a container for a few hours. The result will be thicker and creamier yogurt! 


  

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