Thin Crust Spinach and Egg Breakfast Pizza
Pizza for breakfast? Yes, please! This delightful spinach and egg pizza is loaded with nutrients and flavor. Getting out of bed has never been so easy.
Servings: 2 people
Calories: 367kcal
Ingredients
- 2 whole wheat pitas
- 2 teaspoons olive oil
- 1/2 cup fontina cheese low-fat, shredded (mozzarella can be substituted)
- 1/4 teaspoon oregano leaves dried, not ground
- 1/4 teaspoon garlic powder
- 1 cup baby spinach leaves
- 2 eggs large
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
Instructions
- Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick spray.
- Place each pita on the baking sheet and brush with olive oil. Divide cheese between the pitas and spread in an even layer. Sprinkle with oregano and garlic powder. Arrange the spinach on each pita, about 1/2 cup per pita, in a ring. Leaving a space in the middle with no spinach.
- Once the oven is hot, carefully break each egg into the center of the spinach ring. Bake for 6 to 7 minutes or until the egg whites are set. The yolks will be runny. If a more hard yolk is desired, increase the bake time.
- Cut before serving, add salt and pepper to taste, and enjoy!
Nutrition
Serving: 1pita | Calories: 367kcal | Carbohydrates: 27g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 224mg | Sodium: 552mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12