1. Prepare the vegetables:
Wash and cut all the vegetables into small pieces. You can do the same with the zucchini (thinly sliced) and the carrot (slices or strips). Make sure everything is similar sizes so they cook evenly.
2. Cook the vegetables:
In a non-stick pan, heat some olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until it turns translucent.
Add the broccoli, zucchini, carrot and bell pepper. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are soft but still have some texture (they should be a little “al dente” to avoid losing nutrients).
3. Make the pizza base:
Beat the 2 eggs in a small bowl and add salt and pepper to taste.
Pour the beaten eggs over the cooked vegetables in the pan, coating them well. Reduce the heat to low and cook for 5-7 minutes, allowing the eggs to cook slowly.
4. Shape the pizza:
When the eggs are cooked and firm, carefully flip the “base” of the pizza using a spatula. If you prefer not to flip, you can also cover the pan with a lid to finish cooking the top of the pizza.
Cook for about 2-3 more minutes to make sure everything is cooked through and golden brown.
5. Serve and enjoy:
Once the pizza is ready, carefully remove it from the pan and cut it into wedges.
You can garnish it with some fresh herbs, a touch of tomato sauce, or even some low-fat grated cheese if you like. Enjoy instantly!
Additional Tips:
Variety of Vegetables: You can add or remove vegetables according to your preferences. Spinach, mushrooms, or even tomatoes can be great options.
More Flavor: For extra flavor, add Italian herbs like oregano, basil, or rosemary to the vegetables before adding the eggs.
