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Breakfast Pita-Pizza Recipe

Breakfast Pita-Pizza
Difficulty: Easy | Total Time: | Makes: 2 servings

This easy breakfast “pizza” is a quick way to use up leftover pita bread. In just about the time it takes to brew your coffee, you can have slices of this hot, eggy dish ready. And that beats a congealed triangle of leftover cheese and crust any day.

Game plan: You can speed up the preparation even more by grating the cheeses the night before.

This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

INGREDIENTS
  • 2 pitas
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 cup loosely packed baby spinach leaves
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely grated Parmesan cheese
INSTRUCTIONS
  1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
  2. Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
  3. When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.

    Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
  4. Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.
    Write a review | 8 Reviews
  • Breakfast Pita-Pizza Recipe
    4

    I made this for breakfast this morning and loved it. It was quick and easy, and tasted delicious. I used whole wheat pita and fresh mozzarella, which I sliced rather than shredded. Be sure to watch them carefully, or the eggs will over cook.

  • I think my kids would eat this...

  • This is a great idea, and I think it would be good for any meal. It's a great way to use up ingredients in the fridge, too. I usually have all of these on hand.

  • Just made this for a quick dinner with a friend. It tastes as good as it looks! Delicious, quick, easy and very satisfying.

  • This looks delicious... I have some smoked mozzarella I bought the other day that I'm going to slice up and use in this recipe instead of the shredded... I'll let you know how it turns out

  • I will be trying this for Saturday morning, looks like something that won't make me sluggish

  • Hi Aramek, It's Lisa from the test kitchen at CHOW. I wrote and developed this recipe...hope you like it! Chris Rochelle, our in-house photographer, is the man responsible for this beautiful photo. He totally rocks!

  • Who is Lisa Lavery? Is she the person who wrote the recipe, or the photographer? Wonderful sounding dish, but, I think this is the most enticing photo I've seen on the whole site. The photographer deserves a huge hug.

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