One of my favourite pre-keto meals was Pizza Diavola from Pulcinella in Calgary (they make a truly authentic Neapolitan pizza). The Diavola is a simple tomato-based pizza, topped with hot salami and mozzarella. I now get my pizza hit from my omelettes, which I eat every day for lunch. Basically, just an egg base, topped with whatever pizza toppings you like (please skip the pineapple … wrong for so many reasons).
INGREDIENTS (1 serving)
- 1 large egg
- 10g green onions
- 30g cherry tomatoes
- 30g mushrooms
- 30g salami
- 30g shredded cheese
- 1/4 tbsp butter
- salt/pepper to taste
INSTRUCTIONS
- Pre-heat pan and melt butter.
- Chop veggies, shred cheese, slice salami.
- Sauté mushrooms/onions for a few minutes.
- Beat egg, add salt/pepper.
- Pour egg over sautéd veggies.
- Top with tomatoes, salami and cheese.
- Reduce heat, cover and let cook for about 5 min.
NOTES
- Cast iron pans give the most flavour, and also add iron to your diet. For a single omelette, I use an 8 inch pan from Lodge … really inexpensive, just don’t stick it in the dishwasher. I occasionally wipe it down with olive oil.
- Be sure to use a good melting cheese. My favourite is Saputo Friulano. Similar in texture to mozzarella, but a little firmer and saltier.
- I use the Genoa Hot Salami from Mastro in this recipe. They have a non-spicy version, which is good too.
- For a more “doughy” base, add 3g of coconut flour to the egg (more or a “pancake base”).
- If you don’t have fresh tomatoes, swap for tomato sauce or salsa. For lower carb option, eliminate tomatoes completely.
- For lower fat option, reduce/omit the salami or cheese, or swap the salami for lean ham.
MACROS PER SERVING (1 serving)
350 cal | 26g fat | 3.5g net carbs | 22g protein