Egg, Tomato and Cheese Breakfast Pizzas

4 Servings

Preparation Time: 8 min
Cooking Time: 5 min
4                whole wheat pita bread, about 7 inches (18 cm) diameter
1 cup         shredded Mozzarella cheese
2                small tomatoes, thinly sliced
Pinch        pepper
4                large eggs
1/8 tsp     dried basil
1/8 tsp     salt
2 tsp         butter
1 Tbsp      chopped fresh chives or green onions
If you have fresh basil on hand, add 1 tsp (5 mL) chopped fresh basil to the eggs instead of the dried basil, and sprinkle baked pizzas with more chopped fresh basil, to taste.

Step 1
Preheat oven to 400 °F (200 °C).

Step 2
Place pita bread on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the Mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot.

Step 3
Meanwhile, in a bowl, whisk together eggs, basil, salt and a pinch of pepper until frothy.

Step 4
In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set.

Step 5
Remove pitas from the oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining Mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted.

Recipe provided by Dairy Farmers of Canada.
Recipe from

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