I have something to admit: I am a weirdo in the kitchen sometimes. Okay, not just in the kitchen and not just sometimes…I’m a werido everywhere, all the time. But I can be especially weird when it comes to making my own recipes. I don’t like rules, I have the attention span of a squirrel, and I have very little mental capacity for sitting down to learn techniques “the right way”. As a result, I’m not much of a technical cook. My husband is, however. If we were painters, he’d be more of a Picasso, where I’d consider myself more of a Pollock. We’re both a little adventurous. But he has a certain order and style to his flavors, where I’m more abstract with a, “lets just throw it together and see” approach to cooking.
I will also admit that my husband is 100% a better chef than me, but I still really love and enjoy cooking. When I lived by myself in Florida, I would throw stuff together just because I was just curious as to how it turned out, without thinking twice as to how weird it was. Now that my husband and I share a space, I often catch him side-eyeing some of the things I eat. Whether I’m munching on salmon jerky that makes me smell like a fish hawker, or dousing popcorn in nutritional yeast, or mixing powdered peanut butter and cottage cheese together, my husband is now the audience to my strange food fixations. Marriage is funny like that, it really makes you aware of how strange you are!
This is one of those oddball recipes I “invented” in my time living by myself. All of the recipes on Wildfollower are original recipes, either created by me or my husband. You can tell if it’s one of mine if it is overly healthy and a little weird, like this one. I will be the first to admit that this recipe is a little odd. Making breakfast with pasta sauce and egg whites feels a little wrong at first, but I promise you, it is tasty!
Since getting let go from my publishing job last year, I’ve been back to waiting tables. The money is decent, but the hours usually suck pretty bad. God blessed me with a new job a few months ago at a breakfast restaurant, which has been such a nice change of pace. My hours are more regular, though they are longer, and the money has been good. But ever since I started there, I have been on the biggest breakfast kick. All I want to do is cook breakfast, all the time! I’ve been making this one a lot lately because it’s super versatile. It works as a breakfast or as a dinner. You can add spicy Italian sausage, mushrooms, green pepper, olives, or even pepperoni to make this pizza egg dish suit your taste. The possibilities are endless with Pizza Eggs!
Pizza Eggs
Ingredients
- 1/4 of a White Onion chopped
- 2 cups Spinach
- 1/2 cup Low Calorie Pasta Sauce
- 1 oz Light Shredded Mozzerella
- 1 cup Egg Whites
- 1 Whole Egg
- 1 tbsp Grated Parmesan Cheese
- Salt
- Italian Seasoning Blend
- Crushed Red Pepper
- Olive Oil Spray
Instructions
- Heat a large skillet over medium-high heat and coat with olive oil spray. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add spinach and sauté until wilted, about 2-3 minutes.
- Remove the veggies from the pan. Reduce heat to medium-low and add 1 cup of egg whites and one egg.
- Using a spatula or other stirring utensil, mix up the egg yolk into the whites. Add in a little salt, crushed red pepper, and Italian seasoning mix. Let the eggs cook until your desired doneness, scrambling them periodically with your stirring utensil.
- Add back in the cooked spinach & onion mixture, along with your pasta sauce and mozzarella cheese. Let this cook together until it’s all heated through, about 2 minutes.
- Dish it up into your favorite bowl and top with grated parmesan and crushed red pepper, if you like, and enjoy the weird healthy deliciousness that is pizza eggs.
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