In honour of Nutrition Month Dietitians of Canada has come out with some delicious recipes for you to try.  Here is a delicious and nutritious recipe to get you started.

Skip the drive-through in the morning and whip up a batch of these breakfast pizzas instead. You’ll be glad you did! Tomatoes and basil and, of course, gooey Mozzarella cheese add punch to scrambled eggs all on top of a crispy whole wheat pita bread. Add a glass of milk and a piece of fruit and you’re set.


4 whole wheat pita breads, about 7 inches (18 cm) diameter 4
1 cup shredded Mozzarella cheese 250 mL
2 small tomatoes, thinly sliced 2
4 large eggs 4
1/8 tsp dried basil 0.5 mL
1/8 tsp salt 0.5 mL
2 tsp butter 10 mL
1 Tbsp chopped fresh chives or green onions 15 mL
If you have fresh basil on hand, add 1 tsp (5 mL) chopped fresh basil to the eggs instead of the dried basil, and sprinkle baked pizzas with more chopped fresh basil, to taste.


Step 1
Preheat oven to 400 °F (200 °C).

Step 2
Place pita breads on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the Mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot.

Step 3
Meanwhile, in a bowl, whisk together eggs, basil, salt and a pinch of pepper until frothy.

Step 4
In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set.

Step 5
Remove pitas from oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining Mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted.