Breakfast Pizza

Easy to make and very healthy.

30 minutes Prep: 10 minutes Cook: 20 minutes

40 calories per serving view nutrition facts

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1	x	nonstick cooking spray
1 1/2	cups	hash brown potatoes	frozen loose-pack diced, with peppers and onion
1	clove	garlic	minced
1 1/2	cups	egg product	refrigerated or frozen, thawed, or 6 eggs, beaten
1/3	cup	milk	no-fat
1	tablespoon	basil	snipped, fresh
1/2	teaspoon	salt
1/4	teaspoon	black pepper	ground
1	tablespoon	olive oil
14	ounces	italian bread shell
1	cup	mozzarella cheese, non-fat	shredded, about 4 ounces
2	each	italian plum (roma) tomatoes	halved lengthwise and sliced
1/4	cup	basil	shredded fresh

Preheat oven to 375 degrees F.

Coat an unheated large nonstick skillet with nonstick cooking spray.

Preheat over medium heat.

Add potatoes and garlic.

Cook and stir about 4 minutes or until the vegetables are tender.

In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper.

Add oil to skillet; add egg mixture.

Cook, without stirring, until mixture begins to set on the bottom and around the edge.

Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.

Continue cooking and folding until egg mixture is cooked through but is still glossy and moist.

Remove from heat.

To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan.

Sprinkle half of the cheese over the bread shell.

Top with cooked egg mixture, tomatoes, and the remaining cheese.

Bake about 10 minutes or until cheese is melted.

Sprinkle with the 1/4 cup shredded basil.

Cut into wedges to serve.

Serving Size 64g

Amount per Serving

Calories 40 43% of calories from fat