Whole-Wheat Breakfast Pizza

By garciamoss

Ingredients

• 1 whole-wheat tortilla
• 2 tablespoons olive oil
• 1 exaggerated tablespoon tomato paste (or red pepper paste, if available)
• 2 tablespoons diced onion
• 1 tablespoon diced green bell pepper
• 1 tablespoon diced red bell pepper
• 1 small tomato, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup frozen spinach that has been defrosted and drained
• 3 ounces of cheese, grated or pieced
• Olives
• 1 egg

Details

Adapted from organicauthority.com

Preparation

Step 1

Preheat the oven to 375 degrees Fahrenheit.

Brush both sides of the tortilla lightly with 1 tablespoon of olive oil or vegetable oil and set on aluminum foil or a baking sheet. Spread a thin layer of the tomato paste across the top of the tortilla so that the entire surface is covered. Distribute the onions, peppers, tomato and garlic and season with salt and pepper. Spread the spinach across the top of the veggies and drizzle evenly the remaining tablespoon of olive oil.

Slightly fold up and over the edges of the aluminum foil so that they cover the corners of the tortilla and protect them from burning. Cook for 10 minutes and then crack an egg in the center. Sprinkle with the olives and cheese. Cook for another 5-8 minutes or until the egg reaches the finish you want.