Dinner: Tex Mex White Egg Pizza

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Ingredients

2 tablespoons extra virgin olive oil—or bacon grease
2 large eggs
ground cumin
kosher salt
freshly ground black pepper
1 tablespoon filtered water
1/8 cup Egg Fast Alfredo Sauce
1/2 pickled jalapeno, minced
1 ounce Monterey jack cheese—or jalapeno jack cheese, shredded
1 tablespoon green onion—or purple onion, chopped coarsely
Variation (Non Egg Fast)
1 bacon slice, cooked crispy and crumbled

Instructions

1. Preheat oven to 350°. Heat skillet with extra virgin olive oil over medium high heat. Use your spatula to make sure oil moistens the sides of the pan too. We use a mini 5-inch cast iron Lodge skillet, but feel free to use any small oven-safe omelet pan.
2. Season eggs with cumin, kosher salt and freshly ground black pepper. Add water and beat until frothy using a fork or small whisk.
3. Pour eggs into a heavy oven-safe skillet and cook over medium high, without stirring, until eggs are set on the bottom. They will still be a little moist and wobbly on top. No worries! Top with Egg Fast Alfredo mixed with 1/2 of a chopped pickled jalapeno. Add shredded cheese, diced green or purple onion. and bacon crumbles.
4. Transfer pan to the top rack of a preheated 350° oven. Bake for 3-5 minutes. Switch oven to broil and broil for a minute or two until top is bubble and cheese and sauce are golden in spots. Remove and rest for 5 minutes. Serve and enjoy!