Recipe: Mini Breakfast Pizza

I've been dying to make a breakfast pizza with an over easy egg on top.  I had some whole wheat flat bread (from Trader Joe's) and decided to make the perfect individual pie.  This recipe was super easy and I used a lot of the ingredients I had bought to make my greek salad earlier in the week.  Can't wait to make this more often, or make for friends for brunch!

Mini Breakfast Pizza

Ingredients:

1 whole wheat flat bread (try Middle Eastern Flatbread from Trader Joe's)

Sliced sugar plum tomatoes (add as many as you wish)

1 tbsp chopped flat leaf parsely

1 tbsp sliced shallots (or red onions)

1 tbsp olive oil (I used Garlic flavored olive oil)

2 tbsps shaved parmesan cheese (I don't feel guilty for adding more since parmesan is pretty low cal!)

1 egg

Spread olive oil on flatbread.  Add shallots, sliced tomatoes, parsely and parmesan cheese.  Crack egg in center of flatbread.  Add salt and pepper to taste.

Bake in a baking sheet on 450 degrees for about 8-10 minutes or until egg is cooked.  (I cooked the egg over easy so it runs when you slice into it)

Recipe: Really Simple Quiche

Broccoli and white onion quiche served with a side salad

This is an easy quiche recipe that my sister got from Real Simple.  Quiche is not only a great brunch item, but it makes for a perfect lunch or dinner meal when paired with a side salad.


Follow the basic Real Simple basic quiche recipe then add in your own toppings like broccoli, mushroom, onion, etc.


Real Simple Basic Quiche


Ingredients:

• 1 9-inch refrigerated piecrust (I use a whole wheat kind)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg (optional)
• 8 ounces Gruyere, grated (you can also use fresh shredded parmesan cheese for a lighter option)
• 2 cups chopped vegetables of choice (mushroom, broccoli, asparagus, etc)
• 
  
• Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
• 
  
• Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and vegetable of choice and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
• 
  
• In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
• 
  
• Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. 

Brunch: Porkstore Cafe in the Mission

Last weekend, I had brunch at the Porkstore Cafe in the Mission and was very surprised with the number of vegetarian options on their menu, given their name.  Aside from carrying just vegetable based omelets and scrambles, you also have the choice of getting veggie bacon or veggie sausage.  I had their Veggie Nest (which is scrambled eggs tossed with bell peppers, onions and veggie bacon on top of a bed of hashbrowns), with a small order of French toast with fruit, and a side of their grits, which I split with my friend Kasia.  Everything was quite tasty and this will definitely become one of my go-to brunch spots.


They also offered a variety of vegan breakfast options and healthy "low-carb" plates.  Don't be fooled by the name because this brunch spot is quite veggie friendly.


Check out my Yelp review of the Porkstore Cafe.