Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, egg and mozzarella pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Egg Mozzarella Cheese Gluten Free Pizza is on of the best breakfast I have ever had. I hope you will try it and let me know what you think about this. Family style meals are a great way to go on a busy weeknight, and this savory pie fits the bill nicely.
Egg and Mozzarella Pie is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Egg and Mozzarella Pie is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have egg and mozzarella pie using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Egg and Mozzarella Pie:
- Make ready 3 eggs
- Prepare 100 gram mozzarella cheese
- Make ready 40 gram almond flour
- Get 1/2 tsp onion powder
- Get 1/2 tsp baking powder
- Prepare 1/2 tsp cumin
- Make ready 1 tbsp coconut oil (optional)
- Make ready Salt and pepper to liking
Khachapuri Ajarian on plate and with rustic background. Open pie with mozzarella and egg. Khachapuri adjara traditional Georgian cuisine meal. Close up view khachapuri on dark background with spices. traditional georgian dish of cheese-filled bread. caucasian kitchen. restaurant food. khachapuri in adjarian. open pie with cheese and egg.
Instructions to make Egg and Mozzarella Pie:
- Put all the ingredients in a bowl and mix well.
- Bake in the oven 250 degrees for 10 minutes
- Enjoy ❤️
Breakfast with baked cheese and egg yolk filled buns. Feast your eyes on the finest pizza with mozzarella, spinach, egg & parmesan! It's straightforward and fun to make this great dish. I tore the prosciutto and mozzarella into bite-sized pieces, and added some basil. Then I plopped two poached eggs on top, and drizzled I agree, and this will definitely go into lunch and breakfast rotation in our household — whenever we are so lucky as to have leftover prosciutto and mozzarella, that is!
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