Egg and spinach pita pizza with mozzarella
Enjoy a delicious Egg and Spinach Pita Pizza topped with mozzarella, parmesan, and a blend of spices. This easy and nutritious recipe combines crispy pita bread with fresh spinach, perfectly baked eggs, and a savory mix of oregano and red pepper for an irresistible meal. Quick to prepare and packed with flavor!
- 22 Jan 2025
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 9 Ingredients
This Egg and Spinach Pita Pizza is a delightful fusion of breakfast and pizza, offering a nutritious and tasty meal that's easy to prepare. Combining the goodness of leafy spinach, the richness of mozzarella and parmesan, and the protein-packed eggs, this recipe provides a balanced diet in every bite. Ideal for a quick lunch, a light dinner, or a sophisticated brunch, this pita pizza is sure to be a hit for both kids and adults.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C) to ensure it’s hot enough to bake the pita pizzas to perfection.
Place the 2 pita breads on a baking sheet lined with parchment paper or a non-stick baking mat.
Sprinkle the shredded mozzarella cheese evenly over each pita bread.
Evenly distribute the roughly chopped spinach over the mozzarella-layered pitas.
Carefully crack one egg onto the center of each pita. Try to keep the yolk intact for a visually pleasing presentation and balanced flavor.
Add a dash of salt and black pepper over each pita. Sprinkle the dried oregano and red pepper flakes evenly over both pizzas.
Place the baking sheet in the preheated oven. Bake for approximately 12-15 minutes, or until the egg whites are fully cooked, the yolks are still slightly runny (or to your desired doneness), and the cheese is melted and bubbly.
Remove the pita pizzas from the oven and immediately sprinkle the grated parmesan cheese evenly over the tops.
Let the pizzas cool for a minute to settle, then slice them into halves or quarters for easy serving. Enjoy your delicious, nutritious Egg and Spinach Pita Pizzas!
Tips:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for even cooking and easy cleanup.
- Lightly toast the pita breads in the oven for a few minutes before adding the toppings to prevent them from getting soggy.
- If you prefer runny yolks, crack the eggs over the pizza closer to the end of the baking time to avoid overcooking them.
- For a stronger flavor, you can use smoked mozzarella or add a bit of garlic powder to the cheese mixture.
- To evenly distribute the spinach, consider finely chopping it before placing it on the pita.
- Let the pizza cool for a few minutes before slicing to allow the cheese to set and make cutting easier.
This Egg and Spinach Pita Pizza not only looks appetizing but also bursts with flavor and nutrition. The combination of gooey mozzarella, savory parmesan, and perfectly cooked eggs on a crispy pita base is simply irresistible. Whether you're looking for a quick meal or something different to enjoy, this recipe won't disappoint. Enjoy your delicious homemade pizza!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 450kcal | 23% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.43g | 12% |
| Sugar 2.90g | 3% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 32% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 220mg | 40% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 2.04mg | 13% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.21ug | 51% |
| Vitamin C 5mg | 6% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 560mg | 43% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 3.37mg | 31% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 340mg | 10% |
| Selenium, Se 54ug | 103% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 3.93mg | 36% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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