By Nick Hall

This is an easy to make, low carb, gluten free version of a calzone. The crust is made from eggs instead of the traditional flour and water which helps to increase the protein content while keeping the carb content low.

Serves: 1-2
Cooking time: 10 minutes

Ingredients:
For outside crust:
3 whole eggs
Dried herbs
Salt and pepper
Olive oil

For filling:
Good quality leg ham
1 ball of bocconcini cheese
Spinach leaves
Chopped spring onion

For topping:
1/2 can of crushed tomatoes
Dried herbs
1 clove of crushed garlic
Salt and pepper

Method:
Pre-set oven to grill
Pre-head pan with olive oil
Whisk three eggs in a bowl
Add dried herb and salt and pepper
Pour into a large non-stick pan and spread out evenly.
When cooked, carefully remove egg base with a spatula onto plate
In the same pan, saute the spinach spring onion
Lay out the ham in the middle of the egg base and add the spinach, spring onion and torn bocconcini.

Gently fold the egg base into a parcel shape, turn over and place back into the pan. Place under the grill for approximately 5 minutes.

While the calzone is in the oven in a saucepan add garlic and herbs with salt, pepper and olive oil and brown the garlic. Add the crushed tomatoes and stir until the tomatoes reduce.

Once you have removed calzone from the pan, pour the tomato sauce on top.

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