Omelette pizza with two different toppings
easy
40 mins
40 mins
Ingredients
- 12 Eggs (size M)
- 125 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Onions
- 2 TABLESPOONS clarified butter
- 300 g Mushrooms
- 7-10 Tbsp dried Italian herbs
- 3 big tomatoes
- 1 can(s) (210 ml) Tuna
- 180 ml Gypsy sauce (bottle)
- 2 TABLESPOONS Tomato paste
- 100 g sliced boiled ham
- 100 g grated gouda cheese
- 7-10 Tbsp Basil and thyme
- 7-10 Tbsp clarified butter
Directions
- 1
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Heat the fat pan of the oven (32 x 39 cm) in it and grease with clarified butter. In the meantime, whisk the eggs for about 5 minutes with the whisk of the hand mixer.
- 2
Sift flour over it, fold in, season with salt and pepper. Pour the egg mixture onto the hot baking tray and pre-bake for approx. 15 minutes until the egg mixture has set and slightly browned. Peel onions and cut into rings.
- 3
Heat 1 tablespoon of lard in a frying pan. Brown the onion rings in it, take them out. Clean and clean the mushrooms and cut them into thick slices. Add 1 tablespoon of lard to the pan. Sauté the mushrooms in it, season with salt, pepper and Italian herbs.
- 4
Wash, clean and slice the tomatoes. Drain the tuna and pluck into large pieces. Take the fat pan out of the oven and let it cool down a little. Mix gypsy sauce with tomato paste and spread on the pancake.
- 5
Cover one half with tomatoes, onions and tuna and sprinkle with thyme. Quarter the slices of ham. Cover the other half with mushrooms and ham. Sprinkle pizza with cheese. Bake another one for about 10 minutes.
- 6
Garnish ham half with basil, tuna with thyme.
Nutrition Facts
680 kcal
41 g
34 g
55 g
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