delicious on twist on pizza that’s low FODMAP, gluten-free and dairy-free. You’ll love this pizza omelette.
Ingredients
1/2
Tomato
(medium)
6 leaf
Thai basil, fresh
(large)
1 tsp
Extra virgin olive oil, onion-infused
(Extra virgin)
1 dash
Salt and pepper
2 large
Egg
(large)
65 gm
Zucchini
(about 1/2 medium); quartered and thinly sliced)
1 green onion (stem)
Green onion
(green parts only, thinly sliced)
1 1/5 second spray
Cooking Spray, coconut oil
(dairy-free margarine or butter)
2 slice
Prosciutto
(each cut into 3 long strips)
4 large
Olives
(large Kalamata; pitted and sliced)
Instructions
Make the tomato and basil salsa by finely dicing the tomato and putting it in a small bowl. Then finely shred the basil leaves and add to the tomato. Add a tiny dash of extra virgin olive oil (about 1/2 tsp), a pinch of salt and pepper, and mix. Set aside.
In a small bowl, beat the 2 eggs with a fork until they are mixed. Add the zucchini and about half of the spring onion tops.
Heat a 24-cm (9 and 1/2 inches) diameter non-stick frypan on a medium heat. Add the margarine or oil of your choice to the pan and swirl to coat. Then add the egg mixture and use the back of the fork to gently spread it out to the edges of the pan, flattening out the vegetables into an even layer. Cook for about 4 minutes or until the bottom of the omelette is brown and there is very little runny egg on the top of the omelette. Using a big egg-flip/spatula, carefully flip the omelette over and cook the other side for about 3 minutes.
To serve, put the omelette on a plate. Then top with the rocket, remaining green onion, tomato salsa, prosciutto and olives.
