5 teaspoons extra-virgin olive oil, divided
4 ounces packed spinach (4 cups)
2 (6-inch) whole-grain pitas, halved horizontally
2 large plum tomatoes, thinly sliced
4 large eggs
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 ounces reduced-fat feta cheese, crumbled (1⁄3 cup)

1. Preheat oven to 450°F.

2. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.

3. Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.

4. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita.

5. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

Pizza for breakfast? Why not? It's especially tasty when topped with a sunny-side-up egg and veggies. Quarter or halve the recipe for just one or two pizzas, and try shredded part-skim mozzarella instead of feta, if you like.