I’m a huge fan of savory breakfasts, and enjoyed them more often than not when growing up. One of my father’s go-to breakfast on the weekends was a breakfast pizza of sorts. He takes a tortilla, tops it with leftover roasted veggies, tomato, and cooks until crisp, cracking an egg on top for the last 5 minutes for some extra protein and bulk. The result is just as tasty as it is quick to put together. And, of course, you can change up the toppings as you would for any regular homemade pizza. Experiment with different cheeses, veggies, and herbs. Enjoy!
- 1 whole-wheat tortilla
- 2 tablespoons olive oil
- 1 exaggerated tablespoon tomato paste (or red pepper paste, if available)
- 2 tablespoons diced onion
- 1 tablespoon diced green bell pepper
- 1 tablespoon diced red bell pepper
- 1 small tomato, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup frozen spinach that has been defrosted and drained
- 3 ounces of cheese, grated or pieced
- 1 egg
Directions: Preheat the oven to 375 degrees Fahrenheit.
Brush both sides of the tortilla completely with 1 tablespoon of olive oil. Place on aluminum foil. Spread a thin layer of the tomato paste across the top of the tortilla so it evenly coats the entire surface. Next, evenly distribute the onion, peppers, tomato and garlic. Season with salt and pepper. Distribute the spinach evenly across the top and drizzle with the remaining tablespoon of olive oil.
Fold the edges of the aluminum foil over the edges to protect from burning. Cook for 10 minutes and then crack an egg in the center, add olives, and sprinkle with cheese. Cook for another 5-8 minutes or until the egg reaches the finish you want.
Serve and enjoy! Share if you like.
I love my egg a little runny 🙂
Follow and Like me