Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Egg and Mozzarella Pie. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Egg and Mozzarella Pie Recipe. Family style meals are a great way to go on a busy weeknight, and this savory pie fits the bill nicely. The dough comes together quickly with your hands, and you can even prepare it ahead of time.
You can have Egg and Mozzarella Pie using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Egg and Mozzarella Pie
- Make ready 3 of eggs.
- Make ready 100 gram of mozzarella cheese.
- Make ready 40 gram of almond flour.
- Take 1/2 tsp of onion powder.
- Take 1/2 tsp of baking powder.
- You need 1/2 tsp of cumin.
- Take 1 tbsp of coconut oil (optional).
- It’s of Salt and pepper to liking.
Cheesy scrambled eggs with onions, thinly sliced kale, and shredded mozzarella cheese.Scrambled eggs, for example, are great with sautéed onions and kale.Stir in some shredded cheese and seasonings, perfection!Rosanna Marziale playfully disguises a silky egg in mozzarella in this fabulous vegetarian recipe, with flecks of colour coming from a simple tomato sauce.
Egg and Mozzarella Pie step by step
- Put all the ingredients in a bowl and mix well..
- Bake in the oven 250 degrees for 10 minutes.
- Enjoy ❤️.
Spaghetti pie is as nostalgic as it gets with layers of tender pasta, whipped eggs and Sargento® Shredded Mozzarella - Traditional Cut in your favorite sauce.Lozhit cook egg yolk in Ajarian khachapuri.Close up view khachapuri on dark background with spices. traditional georgian dish of cheese-filled bread. caucasian kitchen. restaurant food. khachapuri in adjarian. open pie with cheese and egg.
The Kitchen with Great Italian Chefs.Gnocchi alla Sorrentina - gnocchi with tomato sauce, mozzarella and basil.I tore the prosciutto and mozzarella into bite-sized pieces, and added some basil.Then I plopped two poached eggs on top, and drizzled I agree, and this will definitely go into lunch and breakfast rotation in our household — whenever we are so lucky as to have leftover prosciutto and mozzarella, that is!This recipe can be adapted to the available vegetables.
