Egg Pizza

Name: Egg Pizza
Yield: 8
Ingredients: 8 eggs; 3 tablespoons of grated cheese; Salt and pepper to taste; 1 tablespoon of olive oil; Topping; 2 tablespoons of olive oil; 1 minced garlic clove; 4 tomato halves, peeled and seeded; Salt and pepper to taste; 1/2 cup of washed and chopped escarole; 150g of mozzarella de búfala, cut into slices; Fennel leaves to taste

1
8 eggs
2
3 tablespoons of grated cheese
3
Salt and pepper to taste
4
1 tablespoon of olive oil
5
Topping
6
2 tablespoons of olive oil
7
1 minced garlic clove
8
4 tomato halves, peeled and seeded
9
Salt and pepper to taste
10
1/2 cup of washed and chopped escarole
11
150g of mozzarella de búfala, cut into slices
12
Fennel leaves to taste

Ingredients

1
8 eggs
2
3 tablespoons of grated cheese
3
Salt and pepper to taste
4
1 tablespoon of olive oil
5
Topping
6
2 tablespoons of olive oil
7
1 minced garlic clove
8
4 tomato halves, peeled and seeded
9
Salt and pepper to taste
10
1/2 cup of washed and chopped escarole
11
150g of mozzarella de búfala, cut into slices
12
Fennel leaves to taste

Directions

1
1
2
Beat the eggs well and mix with grated cheese
3
Season with salt and pepper
4
Heat a large non-stick skillet with olive oil
5
2
6
Pour in the egg mixture and cook over low heat until the omelette is done on both sides
7
Transfer the omelette to a serving dish and let it cool slightly
8
Topping
9
1
10
Heat some olive oil in a pan, then sauté the garlic until golden brown
11
Add the tomatoes, season with salt and pepper, and cook for 5 minutes
12
Spread over the omelette
13
2
14
In the same pan, sauté the escarole seasoned with salt until it's wilted, then distribute it over the tomato
15
Add the mozzarella slices and fennel leaves
16
Drizzle with olive oil and bake in a preheated oven for 20 minutes
17
Serve immediately