SAVORY MINI BEEF & CHERRY TOMATO OMELETTE PIZZAS
Servings
2–3 people (makes 2 large omelette pizzas)
Time
Preparation: 15 minutes
Cooking: 15–20 minutes
INGREDIENTS
Omelette base
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4 large eggs
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2 tbsp milk or cream
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
Toppings
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150 g cooked beef (steak or braised beef), diced or shredded
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10–12 cherry tomatoes, halved
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80–100 g mozzarella cheese, shredded
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1 tbsp grated Parmesan cheese
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1 tbsp crushed peanuts or walnuts (optional, for crunch)
Aromatics & garnish
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1 small clove garlic, minced
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Fresh arugula or rocket leaves
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Olive oil for cooking
INSTRUCTIONS
Step 1: Prepare the egg base
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In a bowl, whisk eggs with milk, salt, pepper, and paprika until well combined
Step 2: Cook the omelette base
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Heat a non-stick pan over medium heat with a little olive oil
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Pour half of the egg mixture into the pan
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Cook gently until the bottom sets but the top is still slightly soft
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Repeat for the second omelette base
Step 3: Add toppings
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Sprinkle garlic lightly over each omelette
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Distribute beef evenly on top
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Add cherry tomatoes
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Sprinkle mozzarella and Parmesan cheese
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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.
Step 4: Finish & serve
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Slide omelette pizzas onto a serving board
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Sprinkle with crushed nuts if using
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Serve over fresh arugula
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Cut into wedges like pizza
SERVING SUGGESTIONS
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Serve warm as breakfast, brunch, or a light dinner
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Pair with a fresh green salad or toast
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Works well with chicken, sausage, or mushrooms instead of beef
FLAVOR & TEXTURE
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Egg base: soft, fluffy, slightly crisp at edges
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Toppings: juicy tomatoes, savory beef, melty cheese
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Overall: hearty, balanced, and satisfying
TIPS
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Use leftover beef to save time
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Keep heat low to avoid overcooking eggs
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Add chili flakes for a spicy version
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Can be made fully in the oven using an oven-safe pan