ITALIAN BREAKFAST CROSTADA
This Italian Breakfast Crostada is easy to make, colorful and full of eggs, veggies, and cheese. The crust is made with a refrigerated pie crust. It adds a special touch to your weekend breakfast table or looks impressive to serve to guests.
Servings 6 persons
Calories 591kcal
Ingredients
- 1 9 inch refrigerated pie crust
- no stick cooking spray
- 1 Tablespoon extra virgin olive oil
- 1/4 cup red onions diced
- 1/4 cup roasted red peppers diced (oil packed from jar & drained)
- 1/2 cup ham cut in 1/2 inch cubes (I use packaged)
- 5 large eggs
- 1/4 cup half & half
- 2 Tablespoons chive & onion cream cheese
- 2/3 cup baby spinach leaves chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Italian blend cheese
- 2 roma tomatoes chopped
Instructions
- Preheat oven to 350 degrees F. Set pie crust out of refrigerator. Spray a large cookie sheet with no stick cooking spray or may use a sheet of parchment paper.
- Spray a 10-inch skillet with no stick cooking spray. Heat oil in skillet over a medium heat. Add the onions, peppers, and ham; sautee' for 2 minutes, stirring frequently.
- In a medium size bowl, whisk together the eggs, half and half, and cream cheese. Reserve 1 tablespoon of the spinach leaves for garnish and stir the remaining spinach, salt, and pepper into the eggs. Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs begin to set. Push egg mixture gently with a spatula toward center of the pan. Remove skillet from the heat and allow to cool 8-10 minutes.
- Meanwhile, unroll the pie crust and place in the center of the baking sheet. Spoon egg mixture into the center of crust; spread evenly to within 1 1/2 inch of the edges. Sprinkle cheese over the filling. Fold edge of crust over the filling forming pleats; press down lightly.
- Bake about 25-30 minutes or until crust is light golden brown.
- Transfer to a serving platter and garnish with reserved spinach and the tomatoes.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips and Variations
This recipe uses a refrigerated pie crust, which is so easy and tastes delicious. You can use a homemade crust if you desire.
Do not overcook the eggs prior to spreading them on the pie crust.
It is best served on the day it is made. May be served warm or at room temperature. Leftovers can be stored in an airtight container and refrigerated for 2-3 days. Reheat on a microwave safe dish for about 30 seconds.