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Breakfast Pizza
Date added: December 20, 2007
- Servings: 8 change
- Calories per serving: 130
- Prep time: 25
- Cook time: 10
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 1/2 cup hash browns, country style, fzn
- 1 garlic cloves minced
- 6 eggs slightly beaten
- 1/3 cup milk, nonfat/skim, w/o add vit a
- 1/4 cup herb, basil, fresh, leaves, chpd
- 1/2 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1 tbsp oil, olive, extra virgin
- 1 cup cheese, mozzarella & provolone, shredded
- 2 plum tomatoes halved lengthwise and sliced
Recipe Method
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until tender.
2. In a small bowl stir together eggs, milk, basil, salt and pepper. Add oil to pan; add eggs. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked eggs so that the undercooked portion flows underneath. Continue cooking and folding until eggs are cooked through but still glossy and moist. Remove from heat.
3. To assemble pizza, place the pizza shell on a large baking sheet or a 12-inch
4. Bake in a 375 F. oven about 10 minutes or until cheese is melted. If desired, sprinkle with the shredded basil. Cut into wedges and serve.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 130 | 7% |
| Fat 9g | 13% |
| Cholesterol 171mg | 57% |
| Sodium 288mg | 12% |
| Carbohydrates 4g | 7% |
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