I improvised such an omelette-pizza recipe in the oven, and it became a real delicious and quick solution for dinner (it goes just as well in the morning or at lunch), in 20 minutes we are all eaten and without sinful cravings!)
For those who have a stricter calorie diet, you can make omelets only from egg whites - of course you can vary the toppings after you have them in the fridge, I usually made them with vegetables - mushrooms, broccoli, peppers, tomatoes, olives, red onions, etc. I don't use cheese, I just sprinkled a little light (or plain) feta and served it with a drop of ketchup, to make it even closer to the appearance and taste of pizza.
or 6 egg whites
fresh, canned or baked mushrooms
a quarter of onion
Step by step
First, turn the oven to 180-200 degrees.
Then in a bowl beat the eggs and salt - you don't need a mixer, I just beat them with a fork.
Pour the egg mixture into an oven tray lined with baking paper.
I used the silicone tray and did not put paper.
Add the vegetables over the eggs - here I put quartered cooked mushrooms and kapia peppers.
And a few olives, onions cut as fine and thin as possible.
Put the tray in the oven for 15 minutes - until you see that the omelet has caught.
That's what it looks like when it's ready.
Turn the omelette out of the tray on a plate or bottom (remove the paper if you used the normal tray).
Over the overturned omelet I put another plate and turned upside down - to be with the vegetables up.
Sprinkle with grated telemea and possibly a little ketchup.
The portion is for 2 people, if you want to do more, put another 2-3 eggs and the top will be thicker, respectively fuller.