Egg Pizza

Whisk 4 eggs with a little cold water and a pinch of salt until well combined. Heat your oven grill.

Fry egg mixture in a non-stick fry pan on a medium heat without stirring until the egg is cooked and firm (about 3 minutes). Take off the heat and leave for a few minutes while you chop the veges.

Carefully transfer the egg ‘pizza base’ to a sheet of baking paper on a baking tray. It’s easier if you roll the egg up into a long roll, then transfer it to the baking sheet, and unroll.

Arrange the finely sliced broccoli, courgette, red pepper and halved cherry tomatoes on the egg base. (The veges need to be sliced finely so they cook quickly under the grill).

Grill the pizza until the veges start to colour (about 5 minutes).

Remove the pizza from the grill, transfer to a chopping board, add dollops of cream cheese, and cut in half to serve.