Pizza for breakfast? Why not? It’s especially tasty when topped with a sunny-side-up egg and veggies. Quarter or halve the pizza recipes for just one or two pizzas, and try shredded part-skim mozzarella instead of feta, if you like, and enjoy your breakfast. PREP TIME: 10 minutesCOOK TIME: 20 minutesSERVINGS: 4 5 tsp extra-virgin olive oil4 oz packed spinach (4 c)2 (6-inch) whole-grain pitas, halved horizontally2 lg plum tomatoes, thinly sliced4 lg eggs¼ tsp salt¼ tsp freshly ground black pepper2 oz reduced-fat feta cheese, crumbled (⅓ c)

  1. HEAT the oven to 450°F.2. HEAT 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.3. BRUSH inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.4. DIVIDE tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg 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. NUTRITION (per serving) 250 calories, 13 g fat, 3.5 g saturated fat, 13 g protein, 21 g carbohydrate, 3 g fiber, 500 mg sodium *From The South Beach Diet Taste of Summer Cookbook.   MORE: 18 Hearty Breakfast Recipes