Spaghetti Squash Pizza
This is a great way to use leftovers from your spaghetti squash (or make extra on purpose!) Mix up your regular eggs and you'll have a pizza that is sugar-free, paleo, high protein and has tons of flavor. You could eat the whole thing yourself and be completely guilt-free :)
Ingredients:
- 3 eggs whisked
- Dried oregano
- Himalayan sea salt
- 1 cup sliced mushrooms
- 1-2 roma tomatoes, sliced
- 1/2 small onion, diced
- Fresh herbs as desired
- Splash of water
Directions:
- Crack eggs into a bowl and whisk
- Add a splash of water and dried herb(s) and salt
- Heat a skillet over medium heat
- Spray pan with olive oil
- Add onions and season with herbs and salt
- Saute until softened
- Add sliced mushrooms and add more herbs
- Once mushrooms are browning, add a little salt
- Add leftover spaghetti squash and spread over pan evenly
- Spray entire pan and veggie mixture with olive oil again
- Pour eggs over veggies and let set
- Let the bottom brown and start to set as you add sliced tomatoes
- Finish under the broiler for a few minutes until the top is browned
You can literally add any other veggies or protein combos you like with this recipe, it's easy, fast and super healthy!