|
Breakfast Pitas
My new favorite breakfast is a riff on something I saw here on a post from 2012 but I thought I'd share my version because it's sooooo easy to clean up. If I'm cooking indoors and there's a way for me to use the oven instead of the stovetop I will, to avoid the inevitable splatters.
I do this in my convection/microwave using a stainless steel pizza pan that fits perfectly, and I can get two six-inch pitas in at once.
Take a pita bread (not the pocket kind) and put some cheese all around the outer 2 inches or so, leaving a well in the center for the egg. Make sure not to leave any gaps.
Preheat the oven to 400 and put the pitas in while it preheats, just long enough to get the cheese a little melty so it sticks to the pita.
Take the pita back out and arrange chopped spinach and mushrooms on top of the cheese, still leaving a well in the center.
Gently crack an egg into the center and place into the oven. Bake for about 8 minutes, but YMMV. I like my egg yolk cooked just past runny so it's not as messy.
Just that pizza pan to clean up, and it seems fancy!
For this version I use swiss, feta, or cheddar. Other combos I like are mozzarella and sundried tomato; gouda and bacon (leftover from yesterday's breakfast out); pepper jack, refried beans and a little salsa.
|
Linear Mode
