Sous Vide Pizza Omelette with Cheese, Tomato and Onion

Anova Culinary

Yep, it's an omelette crossed with a pizza! This is a bit different from your normal breakfast. The egg is cooked sous vide and then finished in the oven with some cheese and toppings to take it to the next level.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:10

Temperature : 167F / 75C



  1. Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC).
  2. Combine the eggs and milk in a medium zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 10 minutes. Massage the bag every few minutes to ensure even cooking. (You can use a glove if needed.)
  3. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onion and cook, stirring frequently, until they soften and begin to caramelize, 7 to 10 minutes. Add the tomato and continue to cook until softened, about 1 minute. Remove from the heat. Season to taste with salt and pepper.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Line a baking sheet with parchment paper and grease with the remaining tablespoon olive oil.
  2. Pour egg mixture onto the prepared baking sheet and shape into a round. Season with salt and pepper. Top eggs with onion and tomato mixture and sprinkle with cheese.
  3. Bake just until cheese is melted, 3 to 5 minutes. Sprinkle with scallions and serve.