A HEALTHY PITA PIZZA FOR BREAKFAST

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:

Ingredients:

pita bread
low-fat 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

Directions:

• Preheat the oven to 400 F.
• Heat a skillet over medium-high heat and add the sausage. As it cooks, break it up in small pieces. Take it off the heat when it's no longer pink.  
• To the skillet add the tomatoes, sage, spinach and mushrooms. Mix and sauté for a minute.
• Place the pita bread on a baking pan and sprinkle the feta cheese over it.
• Layer the sausage mixture and vegetable 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.