Morning Magic: A 15-Minute Breakfast Pita Recipe
Looking for a breakfast twist that’s both delicious and quick? Look no further! This breakfast pita recipe is the perfect way to breathe new life into leftover pita bread. Plus, it’s ready in just 15 minutes – about the time it takes to brew your morning coffee.
Speed Up Your Morning
To make this recipe even faster, consider grating the cheeses the night before. That way, you can jump straight into cooking in the morning.
A Tasty Way to Start Your Day
This easy breakfast “pizza” is a great way to use up leftover pita bread. Simply top with shredded mozzarella cheese, dried oregano, and red pepper flakes, followed by a nest of baby spinach leaves. Crack in an egg and season with salt and pepper, then broil until the whites are set.
The Perfect Combination
The combination of creamy mozzarella, tangy spinach, and runny egg yolks is a match made in heaven. Add a sprinkle of Parmesan cheese and a pinch of kosher salt, and you’ve got a breakfast that’s both satisfying and flavorful.
Get Cooking!
Here’s what you’ll need:
- 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
Step-by-Step Instructions
- Preheat your 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.
- 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.
- 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).
- 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.
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