Tex-Mex Breakfast Pizza

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Tex-Mex Breakfast Pizza

 

Ingredients

 

Nonstick cooking spray

1 1/2 cups frozen loose-pack diced hash brown

potatoes, thawed

2 green onions, sliced

1 to 2 canned jalapeno peppers or canned whole green

chili peppers, drained, seeded, and chopped

1/4 teaspoon ground cumin

1 clove garlic, minced

1 cup refrigerated or frozen egg product, thawed

1/4 cup fat-free milk

1 tablespoon snipped fresh cilantro

1 16-ounce Italian bread shell (Boboli)

1/2 cup shredded reduced-fat Monterey Jack cheese (2

ounces)

1 small tomato, seeded and chopped

 

Directions:

 

1. Lightly coat a large skillet with cooking spray.

Preheat over medium heat. Add the potatoes, green

onions, peppers, cumin, and garlic. Cook and stir

about 3 minutes or until the vegetables are tender.

2. In a small bowl stir together egg product, milk,

and cilantro; add to skillet. Cook, without stirring,

until mixture begins to set on the bottom and around

the edge. Using a spatula, lift and fold the partially

cooked mixture so uncooked portion flows underneath.

Continue cooking and folding until egg product is

cooked through, but is still glossy and moist. Remove

from heat.

3. 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 shell. Top with the egg mixture,

tomato, and the remaining cheese.

4. Bake in a 375 degree F oven for 8 to 10 minutes or

until cheese is melted. Cut into wedges to serve.

Makes 8 servings.

 

Nutritional facts per serving

 

calories: 235 , total fat: 6g , saturated fat: 1g ,

cholesterol: 8mg , sodium: 424mg , carbohydrate: 33g ,

fiber: 2g , protein: 14g , vitamin C: 14% , calcium:

11% , iron: 15% , starch: 2diabetic exchange , lean

meat: 1diabetic exchange

 

 

 

 

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