Breakfast Pizza

Breakfast Pizza
Written by Rebecca Lane
Inspired by Against All Grain

Ingredients:

• 1 TBSP Ghee
• 1/2 large Green Bell Pepper; diced 
• 1/2 large Yellow Onion; diced
• 1 tsp fresh Basil, rough chopped
• 1 TBSP Dried Oregano
• 2 cloves garlic, minced
• 2 TBSP Tomato Paste
• 8 eggs
• 2 TBSP Almond Flour
• 1 TBSP Arrowroot Powder
• 1 tsp Sea Salt
• 3 TBSP Coconut Milk
• Pepperoni
• 1/4 cut Mozzarella (optional)

Here's what ya do:

1. Preheat oven to 350
2. Mix together eggs, coconut milk, almond flour, arrowroot powder and salt in a bowl and set aside. (You can do this while your veggies are sautéing, but if you are like me and don't read the directions all the way through before you start the cooking process you'll get yourself in quite the pickle.)
3. Melt ghee over medium heat in a heavy skillet (like cast iron).  Sauté bell pepper and onion until it gets soft and semi translucent; about 8 minutes.  Add tomato paste, garlic, oregano and basil and sauté for an additional 2 minutes.   
4. Once veggies are tender turn the fire off your stovetop.   
5. Dump egg mixture into skillet and quickly stir together.
6. Top the eggs with pepperoni followed by the cheese if you are using it. (the pepperoni will float on top of the eggs...did you know a watermelon will float in the water?  No kidding!  We used to have races every Fourth of July swimming and pushing a watermelon across the pool.  Anyway...)
7. Slap in the oven for 15 minutes until golden brown and eggs are fully cooked.

Enjoy!