Today we have a delayed start at work. A DELAYED START. The closest thing healthcare will ever get to a snow day…unless the entire city of Boston shuts down (ahem, 2015). But honestly, this delayed start is exactly what I needed today. I’ve been feeling so tired and burnt out this week. Monday, I had a 12+ hour day and was completely drained. Tuesday, I went to work and went hard in spin class afterwards and could feel my body hit a wall of complete exhaustion. Come Wednesday, I finally had some energy to go to work and do this DELICIOUS Breakfast Pita Pizza post when I got home. And now here I am after a much needed sleep in and writing my post before my 11 o’clock AM start to work. Thank you, snow gods!
Another thing that made this delayed start to work that much better was having leftovers of this amazing Breakfast Pita Pizza. It is so simple, so tasty, and so easy…I don’t know where pita pizzas have been all my life. All I can say is, thank god I have them now.
Topped with massaged kale, sun-dried tomatoes, feta cheese crumbles, and a runny egg. HEAVENLY. It is baked in the oven for only 20 minutes until the egg white is set and the pita is crispy. Such an easy breakfast for weekend brunches or even during the week.
To make these pita’s healthier, I used Josephs Flax Oat Bran and Whole Wheat Pita Bread. They are lower in carb (about 9 grams per pita) and made with whole wheat and oat bran, making it a healthier alternative to typical white flour pita breads.
So here is the recipe for the easiest, most delicious Breakfast Pita Pizza ever. From me, to you, with love.
Breakfast Pita Pizza
Ingredients
- 3-4 Cups Kale Stems Removed and Chopped
- Olive Oil
- Salt and Pepper
- 2/3 cup of Sun-dried Tomatoes julienned
- 1/2 cup Feta Cheese Crumbles
- 4 Eggs
- 4 Pita Breads
Instructions
- Preheat your oven to 350 degrees F
- Remove the stems of the kale and finely chop into small pieces
- Place the kale into a bowl, drizzle with olive oil and salt, and massage the kale with your hands for a minute. Then let sit while you prepare the other ingredients (this helps to break down the cellulose making it softer)
- Cut your your sun-dried tomatoes into short, thin strips
- Place your pitas on a baking sheet
- Sprinkle the kale, sun-dried tomatoes, and feta cheese evenly onto each pita
- Crack a single egg into the center of each pita
- Place the pitas into the oven and bake for around 20 minutes or until the egg white has set
- Remove from oven, cut into pizza slices, sprinkle with salt and pepper to taste
- Serve and enjoy!
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