Open-Faced Sausage Pizza Omelette

If you're looking for a super low carb pizza...here it is. This is a DELICIOUS recipe at any time of day. I most often eat it at breakfast just because I like saying I had pizza for breakfast. Paleo pizza crusts can be incredible. But unfortunately they are more of a "every once in a while" type of thing for me, just because they are typically made with a whole bunch of almond flour or something along those lines. And while one slice is totally kosher...I sometimes lack the self control to not eat the entire pie and then I end up consuming like 2 cups of almond flour in one sitting. No bueno.

So this recipe let's me have my pizza and eat it too. It's a perfect single-serving portion and you get all the pizza flavors you love packed into a primally-inspired, low carb meal. Yes, I shred a little bit of cheese on top of my pizza. Kerrygold is my favorite. It's from grass-fed cows and doesn't bother my stomach in small quantities. So for all you paleo police out there, holster your guns and let me be.

Ingredients

  • 3 tsp fat of choice (I used bacon grease)
  • 1/2 bell pepper, sliced
  • 3 oz. (roughly) ground pork sausage (my favorite is 5280 Meat's breakfast and italian sausage
  • 2 eggs
  • A few shakes of FlavorGod Garlic Lover's seasoning (if you don't have this...I'm sorry for you. But you can substitute with a few shakes of garlic salt and pepper).
  • 2-3 tbsp marinara sauce
  • Kerrygold cheese to shred (or whatever cheese you want...I ain't gonna thwart your cheesy pursuits)

Method

  1. Heat 1 tsp of fat in a skillet over medium heat. Add sliced bell peppers and sausage and cook until sausage is cooked through. Set aside.
  2. Whisk your eggs with garlic seasoning.
  3. In a small skillet, warm the remaining 2 tsp of fat. Pour eggs into the skillet and tilt until the entire bottom of the skillet is covered with egg.
  4. Once the bottom over your open-faced omelette is cooked, carefully flip it onto it's other side to finish cooking (make sure the cooked side is cooked through enough that it will stay together when you flip). 
  5. Turn heat to low as the remaining side cooks. Spread marinara sauce across the top of the omelette (while still in skillet). Add sausage and pepper mixture and shred desired amount of cheese on top. Remove from heat (the heat from the skillet and omelette should warm the marinara on its own and melt the cheese). 
  6. Remove to a plate and stuff your face.

Servings: 1

FullSizeRender (3).jpg