Spring Veggie Breakfast Pizza

In honor of Earth Day, I present to you this Breakfast Pizza, full of green foods that come from the Earth!  Only mine came from the grocery store because gardening and I are not a thing.  In fact, my son keeps asking me if we can build a glorious garden with carrots and an apple tree and I keep smiling and nodding while crying inside because he's going to discover my black thumb and hate me.  

But anyway, this green egg dish screams spring with vegetables like asparagus, zucchini, broccoli rabe and leeks.  I made it with half full eggs and half egg whites, a dash of 1% milk and a small sprinkling of Parmesan cheese to keep it nice and light.  Who even am I??  Don't worry, later on today I plan on RECYCLING* my old bananas into a peanut butter, coconut, chocolate, oatmeal, crispy cereal bite.  THAT's who I am.  *I love the Earth!         

Spring Veggie Breakfast Pizza

(Serves 4)

Printable Recipe

8 eggs (you can do some egg whites, all egg whites, whatever you prefer)

1/4 cup low-fat milk

2 T parmesan cheese

2 T olive oil

1 zucchini, chopped

1 leek, chopped (just white and pale green parts)

1 bunch broccoli rabe, chopped

1 bunch asparagus, chopped

1 T chopped fresh basil

Salt and pepper

Preheat oven to 400 degrees.  In a large bowl, whisk together eggs, milk and cheese.  Set aside.  In a large, oven-safe skillet, heat olive oil over medium heat.  Add cleaned, chopped veggies and basil, and sauté for 6-8 minutes, tossing a few times with tongs and seasoning with salt and pepper to taste.  Add egg mixture and let sit over heat until edges begin to brown.  Place skillet in oven, and bake for 15-20 minutes, until cooked and top begins to golden.  

p.s. This dish is great for any meal of the day!