Low-Carb Egg-Crust Breakfast Pizza

Ingredients

• 2 tsp. olive oil
• 2 eggs, beaten well
• 4 small grape tomatoes, thinly sliced
• 6 slices of pepperoni, cut in half to make half-moon pieces
• 8 black olives, thinly sliced
• 1 oz. mozzarella, cut into small cubes
• 1/2 tsp. Spike Seasoning
• 1/4 tsp. dried oregano

Directions

1. Heat the broiler in your oven or a small toaster oven. Crack the eggs into a small bowl and whisk them thoroughly. Prep the toppings by slicing the tomatoes and olives, halving the pepperoni, and cutting the mozzarella into small cubes.
2. Pour the olive oil into the omelet pan and warm it over medium heat until the pan begins to heat through, about 1 minute. Add the beaten eggs, sprinkle with Spike Seasoning and oregano, and cook until the underside of the eggs just begins to firm up, about 2 minutes.
3. Scatter half of the tomatoes, pepperoni, olives, and mozzarella over the eggs, then add the remaining half in a second layer. Make sure the top has plenty of cheese.
4. Cover the pan and continue cooking until the eggs are nearly set and the cheese has begun to soften and melt, about 3-4 minutes.
5. Move the pan to the broiler and cook until the cheese is fully melted and the surface starts to brown, about 2-3 minutes under an oven broiler or 4-5 minutes in a small toaster oven broiler. Serve hot.