Perfect for a light lunch, dinner or part of a summer buffet! This simple recipe provides two mini low-cal tortilla pizzas with a fried egg for protein.
2 Gluten Free Old El Paso white corn tortillas
35g pizza tomato and basil pizza topping
35g 50% less fat ready grated cheese
40g yellow pepper
35g tomatoes (3 cherry tomatoes)
1 large free-range egg
oil, for frying
Preheat the grill to 220C. Place a baking tray under the grill to heat. Wash and chop the pepper - into small pieces - and the tomatoes - each into three slices.
Take 2 tortillas and spread the pizza topping equally across them so that there is a 1/2 cm gap between the sauce and the edge of the wrap. Sprinkle the cheese and vegetables evenly over both.
Place both tortillas on the hot baking tray and grill for 4-5 minutes until the vegetables look cooked and the edges of the tortillas turn golden and slightly crispy. During this time, heat a little oil in a pan and fry the egg. When all is cooked, turn the grill and hob off and warm a plate for a few moments in the cooling oven. Serve on the plate however you like.
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