Tuesday, 12 March 2013


Looks good, doesn't it?  Covered with fresh vegetables, low-fat feta cheese, low-fat turkey sausage, a low-calorie thin crust in the form of pita bread, all topped with a luscious egg to give us that extra supply of protein.  Some freshly grated Pecorino Romano cheese, and a few shakes of freshly ground black pepper, and there it is:  A crunchy, irresistible and quick treat for breakfast.  This will make a wonderful breakfast, but I've had it twice now for dinner.  So it's my version of breakfast for dinner, and I love it!  Easy to prepare. Here is how:

pita bread
turkey breakfast sausage, casing removed
1 plum tomato, chopped
1 mushroom sliced
a handful of fresh spinach, coarsely chopped
a few fresh sage leaves, chopped
some freshly grated Pecorino Romano cheese
2 tablespoons feta cheese, crumbled
1 egg, taken out of the shell and left whole

Preheat the oven to 400 F.
Heat a skillet over medium-high heat and add the sausage.  Cook it while breaking it up, taking it off the heat when it's no longer pink.
To the skillet add the tomatoes, spinach and mushrooms, and mix.
Place the pita bread on a baking pan and sprinkle the feta cheese over it.
Layer the sausage mixture on top of the feta cheese.
Place the egg in the middle of the pita pizza.
Place the baking pan in the oven and cook for 15 to 20 minutes, until the egg white is set but the yolk is still runny.
Take out of the oven, season with the black pepper and sprinkle the Pecorino cheese over the whole pita.
Eat hot and enjoy! 

Variation: cook the pizza for about 10 minutes without the egg, take it out of the oven, add the egg and then finish cooking it. This method will yield a very crispy crust.