Scrambled Pizza

Scrambled Pizza

One of my favorite things to do is go grocery shopping.

I know. I’m a weirdo.

But I think it’s fun to look at all the options you have to make a great meal. Most people don’t have the time or don’t like to go to the grocery store. And with companies like Blue Apron and Fresh Direct you almost don’t have to anymore. But if I ordered my food online, I wouldn’t get to do one of my other favorite things—look through the food magazines for inspiration while I’m in the checkout line.

Now, I’m pretty frugal (some people might call it cheap, but it makes me feel better to say frugal okay?!) when it comes to certain things. I never actually buy the magazines. Mainly because I like creating my own recipes (but also a little because I don’t want to pay $6 for a magazine that I won’t actually read). I remember seeing a breakfast pizza in one of said magazines a few months back and thought the idea was pretty inventive.

I’m usually not a breakfast person. My morning meals generally consist of fresh fruit. I find breakfast to be one of the more boring meals of the day. You’ve got eggs… Toast… I don’t eat bacon or sausage. So I go with fruit.

But a breakfast pizza? Okay, I’ll bite.

Now, again I didn’t buy the $6 magazine nor do I remember what was actually in the recipe (or come to think of it the name of the magazine either), but thought I’d give this anonymous magazine credit for my inspiration of what I’m calling a “scrambled pizza.”

Yields: 2 pizzas

Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min


½ cup black beans

2 flour tortillas

4 eggs

½ cup cheddar cheese, shredded

½ tomato, diced

¼ cup salsa

½ avocado, large diced

2 tbsp red onion, diced

2 tbsp parsley, chopped

salt and pepper to taste

1.     Preheat oven to 475.

2.     Break eggs into a bowl and whisk until scrambled. Add salt and pepper to taste. Spray nonstick spray in a preheated pan and cook eggs over medium heat X ~2 minutes or until cooked through, mixing occasionally with a rubber spatula.

3.     Place shredded cheese on top of tortilla and bake directly on oven rack ~3 minutes, or until cheese bubbles and is thoroughly melted.

4.     Transfer tortilla to a plate and top with eggs and remaining ingredients.

The Cook’s 2 Cents

·      Make sure to bake the tortilla directly on the oven rack or else it won’t crisp well.

·      When baking the tortilla, you may think it’s burning. IT’S NOT! It needs to be browned and crunchy or else it won’t hold the toppings.

Nutrition Facts

Servings per recipe: 4       Serving size: 1/2 tortilla

Calories: 236       Fat: 13g        Sodium: 407mg        Carbs: 16g      Fiber: 3g        Sugar: 1g       Protein: 14g