From George Duran’s cookbook, Take This Dish and Twist It. When I pick up this book, I feel a jolt of electricity! I think it’s high-powered! He says of this recipe, “I love surprising my friends when I pull this pizza out of the oven for brunch. If you’re spinach-phobic, replace it with pretty much any veggie or meat topping. Don’t you just love limitless options?”
My Private Note
Units: US | Metric
- 1Preheat oven to 450°F.
- 2Brush top of the pizza crust with the 1 teaspoon oil. Place crust directly on the middle rack of the oven; bake for 8 to 10 minutes.
- 3Meanwhile, while crust is baking, cook the spinach according to the package directions. Drain, reserving 1 tablespoon fo the liquid. Squeeze spinach dry. Whisk together the eggs and the reserved spinach liquid in medium bowl. Season with salt and pepper.
- 4In 10-inch skillet heat the 2 tablespoons oil over medium heat. Add the onion; sauté about 4 minutes or until translucent. Add the spinach, breaking up the pieces, and heat through. Stir the spinach mixture into the eggs and mix well. Lower the heat to low. Pour the egg mixture into the skillet. Cook and gently stir the eggs for 3 to 4 minutes or until they are just set yet still moist.
- 5Spread egg mixture evenly over the baked pizza crust and top with the cheese. Bake about 1 minute more or until the cheese is melted and lightly browned. Serve hot.
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Nutritional Facts for Spinach Breakfast Pizza
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 305.1
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 7.2 g
- Cholesterol 386.8 mg
- Sodium 283.9 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 2.7 g
- Sugars 2.4 g
- Protein 19.0 g
The following items or measurements are not included:
thin pizza crust