Skip the drive-through in the morning and whip up a batch of these breakfast pizzas instead. You’ll be glad you did! Tomatoes and basil and, of course, gooey Mozzarella cheese add punch to scrambled eggs all on top of a crispy whole wheat pita bread. Add a glass of milk and a piece of fruit and you’re set.
- Prep: 8 min
- Cooking: 5 min
- 4 whole wheat pita breads about 7 inches (18 cm) diameter
- 1 cup (250 mL) shredded Mozzarella cheese
- 2 small tomatoes thinly sliced
- 4 large eggs
- 1/8 tsp (.5 mL) dried basil
- 1/8 tsp (.5 mL) salt
- 2 tsp (10 mL) butter
- 1 tbsp (15 mL) chopped fresh chives or green onions
Preheat oven to 400 °F (200 °C).
Place pita breads on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the Mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot.
Meanwhile, in a bowl, whisk together eggs basil, salt and a pinch of pepper until frothy.
In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set.
Remove pitas from oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining Mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted.
If you have fresh basil on hand, add 1 tsp (5 mL) chopped fresh basil to the eggs instead of the dried basil, and sprinkle baked pizzas with more chopped fresh basil, to taste.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 187 mg|
|Vitamin B12:||64 %|