Saturday, August 9, 2014

Recipe for today: Breakfast Pizza


Tomatoes make this recipe fresh and delicious, and they also are packed with cancer-fighting lycopene.

PREP TIME: 10 minutes

TOTAL TIME: 20 minutes
SERVINGS: 4
5 tsp extra-virgin olive oil
4 oz packed spinach (4 c)
2 (6-inch) whole-grain pitas, halved horizontally
2 lg plum tomatoes, thinly sliced
4 lg eggs
¼ tsp salt
¼ tsp freshly ground black pepper
2 oz reduced-fat feta cheese, crumbled (⅓ cup)
1. HEAT the oven to 450°F.
2. HEAT 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
3. BRUSH inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
4. DIVIDE tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
NUTRITION (per serving) 250 cal, 13 g pro, 21 g carb, 3 g fiber, 13 g fat, 3.5 g sat fat, 500 mg sodium

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