Greek Breakfast Pizzetta

What's a pizzetta, you ask? It's a small pizza... you know, a single serving, mini pizza. This particular pizza is one of my favorite things to make for breakfast, not only because it's seriously yummy, but also because it's quick and easy to put together. And really, who doesn't like pizza for breakfast?

Greek Breakfast Pizzetta

Ingredients:
1 whole wheat pita, opened into 2 halves
olive oil
handful of spinach
sun dried tomatoes, diced
pinch of oregano
pinch of dill
pinch of basil
pinch of parsley
pinch of garlic powder
pinch of onion powder or dried onions
pinch of nutmeg
pinch of red pepper flakes
pinch of lemon pepper (or salt & pepper to taste)
1 (or 2) egg(s)
crumbled feta cheese

Directions:
Preheat oven (or toaster oven) to 350 degrees.

I've made these several ways, but my favorite way is to saute the spinach, sun dried tomatoes, and all spices in olive oil until the spinach is wilted. While that's cooking, split the pita into 2 rounds (NOT into pockets) and brush with olive oil. Top one half with the spinach mixture, making a well in the center. (What to do with the 2nd half, you ask? Nothing's stopping you from fixing 2 pizzette, I just wanted 1 for breakfast this morning so I took the other 1/2 pita round and stuck it in the freezer for another day.) Crack the egg into the well and then bake the pizzetta at 350 degrees for 10-12 minutes, or until the egg is set and cooked to your desired doneness. Sprinkle on the feta cheese in the last minute of cooking and finish with another sprinkle of your favorite herbs.

Enjoy!