Gluten free egg pizza

by Kathy Fitzgerald
(Boston, MA, USA)

How about a great egg pizza for breakfast or dinner?
(please use organic)

2 cage free, organic eggs (large)
2 Tbs thin sliced scallion greens
2-3 Tbs sliced dried tomatoes
2-3 Tbs diced canned tomato (sans juice)
1-1/2 slices Swiss or Goat or Mozzarella cheese chopped up
2Tbs chopped cilantro
1Tbs chopped basil
7-10 thin, little slices zucchini or favorite veggie.
1Tbs raw milk or cream (optional)
1Tbs coconut oil (never margarine!)
rub of butter for pan

Heat the frying pan, turn on the oven broiler.

Beat the eggs and cream till fluffy, put them into the pan. Loosely line the cooking eggs with your veggies, but NOT the cheese yet. (No turning over)

When the eggs are almost done (not too runny), place the cheese around the 'pizza' evenly. (I like some near the edges, too).

Put the pan under the broiler for about 1 minute, 20 seconds, or until edge bubbles up golden. Never leave the stove for anything at this point.

Take out of the oven, loosen the 'pizza' and place it on a plate. While you rinse the dishes and shut off the oven, the eggs cool off a bit.

Slice like any other pizza, sit, and slowly savor the fantastic breakfast with some tea.

Mangia!