LowCarbDirect.net Issue 03

By Jeanette Auret
Pizzalette
(pizza omelette) serves 1-2
Toppings
Tomato sauce | Mozzarella | Parma ham
Fresh rocket (arugula) | Rosa tomatoes
Grated mozzarella
*This is just an example of what you can add on
the Pizzalette, but pretty much anything goes…
Ingredients
• 6 eggs
• Salt and pepper
• 1/2 teaspoon dried origanum
• 1/4 teaspoon garlic powder (optional)
Directions
Heat your grill element.
Beat the eggs and seasoning with a whisk until
frothy.
Heat an ovenproof pan on the hob.
*If you don’t have a pan that can go into the oven, just
transfer the omelette to a baking sheet once the bottom
is cooked*
Heat some oil in your pan and add the beaten eggs
to this. Cook the omelette by pulling in the sides of
the omelette and tilting the pan so that the liquid egg
can go to the bottom. Once the omelette is cooked
at the bottom, but still partially runny on top, place
the pan under the grill for a few seconds to cook the
top. The omelette will puff up. At this point, remove it
from the oven.
Cover the omelette with the tomato sauce. Make sure
you use a decent amount so that you get enough of
the flavour. Any leftover sauce can be frozen.
Cover the base with mozzarella and pop back under
the grill to melt the cheese.
Remove from the oven and add your favourite pizza
toppings….
Acknowledgement: Source credit
Making the tomato sauce
• 1 can crushed tomatoes (passata)
• 2 cloves garlic, crushed
• 1 small onion, grated or finely diced
• 1 teaspoon dried origanum
• A pinch of sweetener (optional)
• Olive oil
Directions
Heat oil in a small pot. Over a low heat, sauté the
onion and garlic until softened. Add the crushed
tomatoes, origanum and salt, pepper. Cook for a few
minutes to allow the flavours to blend.
Some canned tomatoes are more acidic than others,
so just check if the sweetener is needed.
photographs by Jeanette Auret