Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Ingredients

• Olive oil
• Eggs
• Egg
• Pepper
• Bell pepper
• Half
• Mushrooms

Directions

1. Preheat broiler in your oven or small toaster oven.
2. Wash mushrooms if needed, dry with paper towels, and slice into thick slices.
3. Heat 2 teaspoons of olive oil in a small 8 inch omelet pan, add mushrooms, and saute over medium-high heat until the mushrooms have released their liquid and are lightly browned, about 6 minutes.
4. Remove mushrooms to the cutting board.
5. While mushrooms cook, slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs.
6. Get the Dried Oregano (affiliate link) and Spike Seasoning (affiliate link) ready.
7. When mushrooms are done and removed from the pan, add the last teaspoon of olive oil to the pan and heat pan for about 45 seconds; then add the eggs, reduce heat to medium, season with Oregano and Spike Seasoning, and let the egg mixture cook about 2 minutes (or until eggs are about half cooked.)
8. Then add half the mushrooms, half the green peppers, olives, and half the cubes of cheese, followed by a second layer of mushrooms, green pepper, olives, and cheese.
9. Cover the pan and cook 3-4 minutes or until the cheese is fairly melted and the eggs are nearly all set.
10. Put the pan under the broiler and broil until the cheese is all melted and nicely browned (about 4 minutes for toaster oven or 1-2 minutes for larger oven broiler.)
11. Serve hot.