Lunch Box Chronicles: Day One Hundred and Eleven (Egg and Cheese Fitayers with Spelt Right Pizza Dough)

Our camera is on the blitz so we are resorting to Blackberry photos for this blog.  Please bear with us.  At some point, a quality camera will appear - perhaps a gift from heaven??

In any event, this morning, the family seemed a bit at a loss for breakfast ideas.  I was slow to get out of bed, not really liking to face the cold (which is not good thing if you live in Maine in the winter), and as I dragged myself down the stairs, I heard the familiar mantra...."Maaaaummmm, I'm hungry!"  Soon, it seemed like there was a chorus singing those words even though there were no more than two kids in the house.

"Quick," I said to Spencer "Get out the eggs, milk, Cabot cheddar, salt, pepper, dried dill, and Spelt Right Pizza Dough."  The kid knows the drill, is pretty quick on his feet, and went right to work.  Spencer mixed the eggs, milk, salt, pepper, and dill in bowl, while I cut and shaped the pizza dough(which had been thawing in the fridge for a few days) into eight equal rounds.  In a matter of no time, we had all of the fixins' ready to make egg and cheese fitayars.

Directions:  Preheat oven to 400-450.  Prepare scrambled eggs how you like them prepared.  We mixed eggs, milk, dried dill, salt, and pepper, and then added cheese.   Use a fully thawed and risen Spelt Right Pizza Dough, cut into eight equal pieces, place on lightly oiled stainless steel baking pan, stretch dough to about 1/4 inch thick, put egg and cheese mixture on it.  Fold into triangles.  Here are step-by-step directions for making fitayers. Bake for about 10 minutes.  Watch these carefully, because they are easy to over-bake.   We made two batches, so that we have enough for the week.  We froze the extras and will use them during the week.  They can be microwaved or put in a toaster oven to reheat.

These are great for busy mornings.  You will also see that we made one with just pizza cheese.  That is for an afternoon snack.  YUM.