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Ingrid’s CREAMY SCRAMBLED EGG AND PEA PIZZA

This recipe came about from simply looking at what I had in my freezer and pantry. I have frozen peas and pita breads in my freezer at all times. Peas are snap frozen so they look the same as what they did when they were picked, they are super healthy and they can be thrown in, at the last minute to a multitude of dishes (lasagne, rice, potato bakes, pastas and pizzas as I’ve done here). This recipe has all the right stuff. Carbs (Pita bread), egg + cream cheese  (protein), and peas (vegetable). My 1 year old and 3.5 year old loved them. They each had their own mini pizzas (instead of a slice) so that made them feel pretty special and independant. You could serve these as breakfast pizzas, lunch or a quick and easy, economical dinner as I did last night.

 

Ingrid’s Creamy scrambled egg and pea pizza
 
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Perfect meal for breakfast, lunch or a quick and easy ‘unplanned’ dinner. The kids will love it.
Author:
Recipe type: Cheap Eats
Serves: 4

What you need
  • 4 medium sized pita breads
  • 4 eggs
  • 4 tablespoons cream (or use milk)
  • 4 teaspoons of cream cheese
  • ½ cup of frozen peas
  • ½ cup of fresh chives, chopped (or use parsley or basil)
  • salt/ pepper – to taste
  • dash of worcester sauce (optional)
  • 16 cherry tomatoes, roasted for serving, (optional)

How to make
  1. Turn oven on to grill.
  2. Place pitas on a baking tray. Spread cream cheese over each pita bread.
  3. In a microwave proof bowl, break eggs, add cream, worcester sauce, and salt/ pepper. Beat with a fork.
  4. Microwave it on high for 30 seconds, then beat with a fork and microwave again for 30 seconds until it starts to set. It still needs to be undercooked as you will finish it in the oven. It just needs to hold its form when you place it on the pitas, and not be too runny it pours off.
  5. Add peas, and chives, and mix through.
  6. Pile topping on the pita breads and grill for 15 minutes until golden brown and the egg mixture has set and the edges of the pita are browned.
  7. Serve with roasted cherry tomatoes. In a bowl add tomatoes, a splash of olive oil, salt and pepper to taste and bake in the oven at 180C for 15 minutes or until soft.

 

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