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The summer growing season is quickly coming to an end. It’s time to start stretching out the last few tomatoes and fresh basil from your garden – and a pizza omelet is the best way to do it! Just get some eggs and fresh mozzarella and you’re ready to go. The flavors are very subtle but delicious, especially with a pinch of salt. It’s just like eating a tomato and basil pizza with an egg on top, only without the carbs. But if you’re feeling carb deprived, serve this with a side of toast and peanut butter on top. Because remember, peanut butter makes everything taste better.


2 eggs or 4 egg whites
8-10 cherry tomatoes, sliced in half
2 Tbsp chopped fresh basil
2 (1/4″ thick) slices fresh mozzarella cheese (THIS, not this)
pinch of kosher salt and pepper, to taste


1. Preheat a small skillet over high heat. Mix together the eggs and tomatoes in a small bowl. Once the pan is hot, reduce the heat to medium and pour in the egg mixture. As the omelet cooks, lift the edges up and tilt the pan so the uncooked portion flows underneath the omelet. Once the eggs are mostly set, toss on the fresh basil and flip over.

2. Layer the cheese on half of the omelet and fold the omelet in half. Cook until the bottom gets browned and flip over to cook the other side. Serve with a pinch of kosher salt and pepper on top.

Filed in Breakfast, Gluten Free, Low Carb, Peanut Butterless, Vegetarian

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