SAVORY MINI BEEF & CHERRY TOMATO OMELETTE PIZZAS

Servings

2–3 people (makes 2 large omelette pizzas)

Time

Preparation: 15 minutes
Cooking: 15–20 minutes

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INGREDIENTS

Omelette base

• 4 large eggs

• 2 tbsp milk or cream

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

Toppings

• 150 g cooked beef (steak or braised beef), diced or shredded

• 10–12 cherry tomatoes, halved

• 80–100 g mozzarella cheese, shredded

• 1 tbsp grated Parmesan cheese

• 1 tbsp crushed peanuts or walnuts (optional, for crunch)

Aromatics & garnish

• 1 small clove garlic, minced

• Fresh arugula or rocket leaves

• Olive oil for cooking

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INSTRUCTIONS

Step 1: Prepare the egg base

• In a bowl, whisk eggs with milk, salt, pepper, and paprika until well combined

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Step 2: Cook the omelette base

• Heat a non-stick pan over medium heat with a little olive oil

• Pour half of the egg mixture into the pan

• Cook gently until the bottom sets but the top is still slightly soft

• Repeat for the second omelette base

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Step 3: Add toppings

• Sprinkle garlic lightly over each omelette

• Distribute beef evenly on top

• Add cherry tomatoes

• Sprinkle mozzarella and Parmesan cheese

• Cover with a lid and cook on low heat until cheese melts

Optional: Transfer to oven and broil for 2–3 minutes for extra browning.

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Step 4: Finish & serve

• Slide omelette pizzas onto a serving board

• Sprinkle with crushed nuts if using

• Serve over fresh arugula

• Cut into wedges like pizza

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SERVING SUGGESTIONS

• Serve warm as breakfast, brunch, or a light dinner

• Pair with a fresh green salad or toast

• Works well with chicken, sausage, or mushrooms instead of beef

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FLAVOR & TEXTURE

• Egg base: soft, fluffy, slightly crisp at edges

• Toppings: juicy tomatoes, savory beef, melty cheese

• Overall: hearty, balanced, and satisfying

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TIPS

• Use leftover beef to save time

• Keep heat low to avoid overcooking eggs

• Add chili flakes for a spicy version

• Can be made fully in the oven using an oven-safe pan