High protein, gluten free, vegetarian breakfast pizza.
½ tsp. coconut oil
5 egg whites
1 tbsp. coconut flour
¼ cup (30g) zucchini (courgette), grated
herbs de provence (mixed herbs), to taste
salt & pepper
⅓ cup (80ml) tomato sauce (passata)
2 tsp. Parmesan cheese, grated
WHAT YOU NEED TO DO:
1. Heat the oil in a 9-inch non-stick skillet over a medium heat.
2. In a bowl, whisk together the egg, egg whites, grated zucchini, coconut flour, herbs and season to taste with salt and pepper. Pour the egg mixture into the skillet, cover with a lid and cook gently until the eggs are set.
3. Serve immediately, topped with the tomato sauce and Parmesan cheese.