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Breakfast Pizza


Breakfast Pizza

Breakfast Pizza

Yield

Makes 2 servings

Ingredients

2 cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed
1/2 cup finely chopped onions
Nonstick cooking spray
1/4 cup tomato paste
2 tablespoons water
1/2 teaspoon dried oregano
1/2 cup cholesterol-free egg substitute
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons imitation bacon bits

Preparation

  1. Combine potatoes and onions in small bowl.
  2. Lightly spray 10-inch nonstick skillet with cooking spray; add potato. Flatten mixture with spatula; cook 7 to 9 minutes until lightly browned on bottom. Turn and cook other side.
  3. Mix tomato paste and water with whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
  4. Pour egg substitute over potato mixture; cover and cook 4 minutes.
  5. Sprinkle mozzarella and bacon bits over surface. Cover and cook 1 minute.
  6. Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.

Nutritional Information

Serving Size: 2 wedges
Sodium 736 mg
Protein 21 g
Fiber 6 g
Carbohydrate 52 g
Cholesterol 15 mg
Saturated Fat 4 g
Total Fat 9 g
Calories from Fat 22 %
Calories 360

Dietary Exchange

Vegetable 1
Starch 3
Meat 2

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