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Open Faced Caprese Egg Scramble
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Open-Faced Caprese Egg Scramble

Servings 2 servings
Calories
Author Louisa

Ingredients

  • 3 eggs , whole
  • 3 eggs , whites only
  • 1/4 cup 1% milk
  • salt & pepper , to taste
  • 1 Morningstar breakfast sausage patty (optional)
  • 1 roma tomato , diced
  • 1 teaspoon coconut or extra virgin olive oil
  • 1 Tablespoon pesto
  • 1/3 cup fresh mozzarella , cubed or shredded
  • 2 Pita or Flatbread

Instructions

  • In a small bowl, scramble eggs, milk, salt, and pepper with a fork or whisk. Set aside.
  • Microwave sausage patty for just about 1 minute, and dice into small bite-sized pieces. Heat oil in a skillet on medium-high heat. Once warm, add tomatoes and diced sausage patty saute for about 2 minutes.
  • Pour in the scrambled eggs on top and let sit for about a minute until the bottom sets up. With a heat-resistant spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the liquid parts of the egg to flow underneath the cooked egg. Repeat with all edges until there is no liquid left.
  • Gently stir, careful not to break up the eggs too much. Once liquid is completely cooked, turn off the heat, top with mozzarella, and place a lid on top until cheese is completely melted.
  • On two warm pitas, spread pesto evenly. Top with egg mixture and serve with fresh fruit.

Notes

Feel free to substitute the Morningstar breakfast patty with actual sausage.