Saturday, May 18, 2013

Breakfast Pita

It's hard to say what will catch your eye when you skim through a cookbook or a food blog.
Is it what you are hungry for? What you wish you could have for breakfast? What uses the ingredient that's been lurking in the back of your pantry for a months?

Anything crazy lurking in your pantry right now?   Feel free to share in the comments.

You know what always catches my eye? Nutella.
I'm immediately compelled to read on and learn more about the hazelnutty chocolate delight.


This recipe is not about Nutella.
Nutella would probably be an unexpected and unwelcome surprise if it was hiding in the pita or under the salami.

When I was reading through Weeknights with Giada , courtesy of my public library, the breakfast pita recipe caught my eye because it was different than anything I have made. For breakfast or otherwise. And it used marscapone cheese. An ingredient that I haven't cooked with. But one that I wanted to try. And now I am on a hunt for recipes to use the rest of's like really rich and smooth cream cheese. Most likely bound for some kind of dessert. Maybe with Nutella.

Real quick to make and I ended up with extra olive oil / lemon juice dressing that was good for salads later in the week.

I made a few modifications and substitutions from the original recipe. I cut the recipe down since I only needed to serve 2 (but in reality, it made enough for a bonus third pita).

What You Need
2 whole wheat pitas, grilled (I used my little foreman grill)
2 eggs
1/4 cup marscapone cheese
zest of 1/2 small lemon
3 tablespoons fresh lemon juice (from said zested lemon)
3 tablespoons olive oil
2 cups baby spinach, washed with stems removed
4 thin slices of salami (2 pieces per pita)
salt and pepper

What You Do

Grill your pitas. Feel free to brush them with olive oil if you want.

Combine marscapone cheese, lemon zest, and a dash of salt and pepper.
Make your dressing by whisking the olive oil, lemon juice, a dash of salt (to taste - start lightly), and fresh ground pepper.

Put the spinach in a large bowl and drizzle the dressing. Dress to to taste, you do not need to use it all.

Spread half (or a third...your call) of the marscapone mixture onto each pita. Top with two thin slices of salami and then a cup of the dressed spinach salad.

Fry an egg for each pita and gently place on top of the salad. Garnish with fresh ground pepper.

Breakfast is served.

For more food and fun, LIKE Traveler in the Kitchen...I'm happy to like you back :)

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