breakfast
Arugula & Mushroom Breakfast Pizza
The key to an even bake comes down to how much you mix the egg mixture—too much over-mixing will incorporate more air into the batter, resulting in the frittata expanding as it bakes.
Ingredients
- 1 prebaked 12-inch thin whole wheat pizza crust
- 3/4 cup reduced-fat ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika, divided
- 1 cup sliced baby portobello mushrooms
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 3 cups fresh arugula or baby spinach
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 6 large eggs
Directions
- Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
- With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
- Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.
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