My best friend loves eating pizza for breakfast. She always orders a large pie so that she is guaranteed a few extra pieces to munch on the next morning. Frankly, I find the idea of biting into a cold slice of pepperoni, mushroom and black olive pizza (her favorite) rather revolting. Yet she swears the flavor only gets better with age. Still, I can’t stomach the thought of sinking my teeth into hardened cheese and chilled oil clumped on a cardboard crust… first thing in the morning.
Which is why on my pal’s 23rd birthday (nearly a decade ago) I woke up early to make her a real breakfast pizza. It features all the tasty treats you would find in an ordinary omelet including eggs, spinach, cheese and onions, only it’s piled high on pizza crust (or flat bread). This particular recipe is an excellent contribution to a breakfast or brunch or you could simply whip it up for your own family to enjoy.
It is simple, affordable and in my opinion a million times tastier than cold leftover pepperoni pizza.
SPINACH AND SCRAMBLED EGG PIZZA
Ingredients:
1 large pita or flat bread or 2 small ones
1 tablespoon melted butter
1/4 teaspoon fresh minced garlic
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup roasted red pepper, diced
2 cups fresh spinach
4 to 5 eggs (beaten)
2 slices bacon, cooked and crumbled
2 oz. softened cream cheese
1 tablespoon pesto sauce
1/2 cup fresh mozzarella cheese
1/2 cup shredded parmesan cheese
1 tablespoon pine nuts
Directions:
Preheat oven to 350 degrees.
Melt butter together with garlic and pepper. Brush on pita or flatbread and lightly grill or broil for a few minutes on each side until slightly crisp.
Spread cream cheese on cooled pita, and then add pesto. Set aside.
In a medium high skillet sauté oil with spinach and red pepper until spinach is just wilted. Add bacon and eggs. Season with salt and pepper. Lightly cook eggs. Don’t over cook. Leave a little soft and runny.
Spoon egg mixture on top of pita. Top with fresh mozzarella cheese.
Bake in oven for 5-10 minutes until eggs are set.
Before serving top with Parmesan cheese and pine nuts.
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