Savory Turkey Breakfast Pizza

8 ounces lean ground turkey

4 large eggs plus 2 additional egg whites

Splash of cream or whole milk

1 tablespoon olive oil

¼ cup chopped white onion

1 medium clove finely chopped garlic

1 tablespoon chopped sage (fresh) or ½ teaspoon of rubbed (dried)

½ teaspoon dried rosemary

¼ teaspoon dried marjoram

1½ cups chopped fresh spinach leaves. Stemmed and rinsed or ¾ cup chopped frozen spinach, thawed, drained and patted dry

2 cups English Hollow cheddar cheese, coarsely grated.

4 whole wheat pitas

Set oven rack in top third of oven and preheat broiler on low.

In a medium mixing bowl scramble eggs, egg whites and cream and set aside.

On a foil lined baking sheet place four pita breads and cover with ½ of the grated cheddar to ⅛-inch of each edge. Set aside.

In a large nonstick skillet brown the ground turkey on medium high heat until cooked through, stirring frequently breaking into small pieces. When done drain excess liquid if any and return to stove over medium heat. Add oil, onion and garlic. Saute all items an additional 3 to 5 minutes until onions are cooked through. Add herbs and spinach, mix well and continue to cook for another minute or two.

Add egg mixture to pan and gently stir to combine all ingredients. Continue to cook mixture until it is loosely bound, stirring frequently about 5 minutes. Add salt and pepper to taste. Mixture should be wet and not cooked through.

Divide and spoon the pan contents evenly between the four pitas. Place the mixture over the cheese and level with the back of the spoon.

Sprinkle the remaining cheese over the four egg mixtures.

Place pitas under the broiler and cook for 1 minute until cheese has started to melt. Turn broiler off and leave pan in oven for an additional 3 minutes to heat pita bread through.

Remove from oven and transfer to cutting board. Slice each pita into quarters and serve.

Makes 4 servings

Mike Baron