Greet-the-Sun Breakfast Pizzas

Ingredients:

• 5 tsp extra-virgin olive oil
• 4 oz. packed spinach (4 cups)
• 2 (6-inch) whole-grain pitas, halved horizontally
• 2 large plum tomatoes thinly sliced
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 oz reduced-fat feta cheese, crumbled or shredded part-skim mozzarella cheese (1/3 cup)

Make 4 Servings

1. Heat the oven to 450 F. In a large nonstick skillet, heat 1 tsp of the oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2-3 minutes.
2. Brush inside of each pita round with 1 tsp oil. place pita rounds, oil side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
3. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each pita for an egg. Crack 1 egg into the center of each pita. Spinkle with salt and pepper, return to the oven, and bake until yolks are slightly set, 8-10 minutes. Spinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

WW Points Value: 5 pts.

Note: This Recipe appears in the South Beach Diet Taste of Summer Cookbook. I cooked this recipe for the 1st time tonight and my mom and I loved it. Sometimes a vegetarian meal is good for you once in a while. I used both mozzarella and feta cheese on the pizzas and they were delicious! Please be very careful when handling the egg because eggs have a mind of their own.