Pizza for Breakfast

January 2, 2017

Who said you can’t have pizza for breakfast?

And this particular pizza can actually be your best post workout meal. If you had a little too much to eat during the holidays and are now facing the post-holidays-belly (a term I totally came up with now) this is for you. A recipe with low carb intake but high on protein and healthy fat. Egg whites are a great source of protein, but don’t ditch the yolk – you still need that omega-3 fat, vitamins and minerals. Adding the veggies, not only increases the flavor and texture of this recipe but also the nutritional density. Want to learn how to make it? Let’s get into it!

Serves: 1
Category: vegetarian


  • 4 egg whites
  • 1 egg yolk
  • 1 handful of kale leafs
  • 2 baby tomatoes
  • 1 red onion


Well, as pretty much everything I cook, this is quite simple.  Start by mixing the egg whites and the egg yolk in a bowl. Then move on into cutting the onion and the tomatoes and add them to the mixture, bringing everything together. Try to evenly spread the mixture over the egg whites and egg yolk through all the ingredients.

Set a pan on medium heat with a teaspoon of olive oil, add the mixture and let it cook for 2 minutes. Then add the kale leafs and cook for another 2 to 3 minutes, until the base starts to feel firmer.

Transfer to a plate and sprinkle some chili sauce or black pepper, and voilá!

Thank you for reading,
All the love,

Let me know if you use this recipe and tag us on Facebook, Instagram or Tumblr by using the hashtag #yumeveryday

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