Meal Details
1. Egg-crust breakfast pizza
530 cals, 34p, 5c, 42f (per meal)
16 extra large (896g)
2 cup, chopped (360g)
48 slices (96g)
2 2/3 tbsp (40mL)
2 tsp (7g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Beat eggs and seasonings in a small bowl.
2
Heat oil of choice in a skillet (make sure the size of your skillet will fit the amount of eggs nicely) over medium-high heat.
3
Pour eggs into skillet and spread them in an even layer on the bottom of the skillet.
4
Cook eggs a couple minutes, just until the bottom starts to set.
5
Put toppings (tomato, pepperoni, any other vegetables you have on hand) onto egg mixture and continue cooking until eggs are done and toppings are warmed.
6
Serve.
3. Celery and almond butter
400 cals, 13p, 7c, 32f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
Spread almond butter along center