Tex-mex Breakfast Pizza

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 cups loose-pack diced frozen hash brown potatoes, thawed
• 1/4 cup sliced green onion
• 1 -2 canned jalapeno pepper, drained, seeded, and chopped (can use mild whole green chile peppers)
• 1/4 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 cup refrigerated fat-free liquid egg product (egg beaters)
• 1/4 cup nonfat milk
• 1 tablespoon snipped fresh cilantro
• 1 (16 ounce) prepared pizza crust (boboli)
• 1/2 cup shredded low-fat monterey jack cheese
• 1 small tomato, seeded and chopped

Recipe

• 1 heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
• 2 add in the potatoes, green onions, peppers, cumin, and garlic.
• 3 stir/saute for about 3 minutes or until the vegetables are tender.
• 4 in a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
• 5 cook, without stirring, until mixture begins to set on the bottom and around the edge.
• 6 using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
• 7 continue cooking and folding until egg is cooked through, but still glossy and moist.
• 8 remove skillet from heat.
• 9 place bread shell on a 12-inch pizza pan or pizza stone.
• 10 sprinkle half of the cheese over the shell.
• 11 top with egg mixture, tomato, and remaining cheese.
• 12 bake at 375° for 8-10 minutes or until cheese is melted.
• 13 season as needed with salt, pepper, hot sauce.
• 14 cut into wedges and serve.