Pumpkin & Baked Egg Pita Pizza

November 6, 2011

The time change has made for a nice long Sunday!  This morning I woke up knowing I wanted to bake a loaf of pumpkin gingerbread.  The recipe left me with extra pumpkin puree so I incorporated it into my breakfast.  I’m calling it a Pumpkin & Baked Egg Pita Pizza!  I like this breakfast because it packs in protein, healthy carbs, vegetables and dairy.

Recipe (Serves 1)

1 Whole Wheat Pita

1/4 C. Pumpkin Puree

2 t. Pure Maple Syrup

2 T. crumbled goat cheese (or more if you like it extra cheesy)

Handful of spinach

1 Egg + 1 Egg White (or two eggs)

Salt & Pepper

Instructions

Preheat oven to 375.  Place pita on a sprayed baking sheet.  In a small bowl mix Pumpkin Puree with maple syrup.  Spoon pumpkin mixture evenly onto pita.  Arrange handful of spinach onto pita.  Then sprinkle goat cheese on pita.  In another small bowl carefully crack egg and egg white.  Gently pour the eggs directly onto the pita. Season with salt and pepper.

Bake the pita for 10-12 minutes or until the whites are cooked through and the yolk is firm.

Top with Frank’s hot sauce!

I love sweet & savory recipes!

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