Breakfast Pizza Ingredients 5 teaspoon oil, olive, extra-virgin divided 4 ounce(s) spinach, fresh 4 cups packed 2 whole pita,

100% whole-wheat 6 inches each, halved horizontally 2 large tomato(es),plum thinly sliced 4 large egg(s) 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 2 ounce(s) cheese, feta, reduced-fat crumbled (1/3 cup) Instructions 1. Heat the oven to 450F. In a large nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.