Vegetable Breakfast Pizza |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 3 |
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From BHG Ingredients:
1 1/2 cups loose-pack frozen hash brown potatoes, thawed (or frozen country-style hash brown potatoes with skin, thawed) |
1 cup sliced fresh mushrooms |
1/2 cup shredded carrot |
1/2 cup shredded zucchini |
1/4 cup chopped onion |
4 eggs (or 1 cup refrigerated egg product such as egg beaters) |
1/4 cup nonfat milk |
1 (12 inch) boboli pizza crusts |
1/2 cup shredded mozzarella cheese |
1/2 cup chopped tomato |
Directions:
1. Spray a large skillet with cooking spray; preheat skillet over medium heat.
2. Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
3. In a bowl, stir together eggs and milk; pour over vegetables.
4. Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
5. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
6. Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
7. Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
8. Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.
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