Breakfast Pizza
Breakfast Pizza
YIELD Makes 2 servings
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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:
- Combine potatoes and onions in small bowl.
- 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.
- Mix tomato paste and water with whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
- Pour egg substitute over potato mixture; cover and cook 4 minutes.
- Sprinkle mozzarella and bacon bits over surface. Cover and cook 1 minute.
- Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.
This recipe appears in: Casseroles & Dishes
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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