Eggsceptionally Good!

Eggs are so diverse in use and appeal, and I have many fun ways I use them in recipes as I spend time in my kitchen. Here are a few of my favorites below for you to try, and for some great mini frittata recipes, click HERE.

Greet The Sun Breakfast Pizza
{Makes 4 pizzas}
5 tsp extra-virgin olive oil, divided
4 cups packed baby spinach
2 (6 in.) whole grain pitas, halved
2 large roma tomatoes, thinly sliced
4 large organic eggs
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 oz (1/3 C) crumbled reduced fat feta cheese

Preheat oven to 450 degrees. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary and cook until wilted, 2-3 minutes. Brush inside of each pit with 1 teaspoon of oil. Place pita rounds, oiled side up, on a large baking sheet and bake until they begin to brown, about 5 minutes. Remove from oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack one egg carefully into the center of each pita. Sprinkle with salt and pepper, return to the oven and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
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Spinach Ricotta Pie
(1) 10 oz pkg frozen spinach, thawed
(1) 15 oz container of ricotta cheese
8 oz garlic-herb spreadable cheese (Rondele')
4 large eggs, beaten lightly
1 cup chopped marinated artichokes
1/2 teaspoon salt
1/2 teaspoon black pepper

Grease a 9 inch pie pan with olive oil. Preheat the oven to 375
degrees. Wring the spinach dry. in a large bowl, whisk together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, salt and pepper and stir to combine. Pour into prepared pan and bake until golden, about 45 minutes.

Bacon-N-Egg Cups
nonstick cooking spray
(12) 4 inch Canadian Bacon round slices
(12) thick sliced roma tomatoes (optional)
12 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees. Spray the sections of a regular muffin tin with nonstick cooking spray. For each cup, cut 4 small slices around the edge of the Canadian bacon to tuck them into the muffin cups. Place a tomato slice in the center. Carefully crack and pour contents of one egg in center. sprinkle with salt and pepper atop each and place pan in oven, baking for 20 to 25 minutes or until the egg yolk is cooked to your liking. Remove from oven and allow to cool for one minute. Using a spoon, lift each egg from the muffin tin and serve.

{Enjoy "Greet the Sun Pizza" WITH the pita on "Free Days" 7 & 14!}

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My other favorite? I adore baby spinach sauteed with kosher salt and fresh lemon juice topped with a scrambled cheddar cheese egg... Mmm!