Breakfast Pizza Margherita the Editors of Publications International, Ltd.
Makes 6 servings
|1||(12-inch) Italian bread shell|
|Nonstick cooking spray|
|3||slices 95% fat-free turkey bacon|
|2||cups cholesterol-free egg substitute|
|1/2||cup fat-free (skim) milk|
|1-1/2||tablespoons chopped fresh basil, divided|
|1/8||teaspoon black pepper|
|2||plum tomatoes, thinly sliced|
|1/2||cup (2 ounces) shredded reduced-fat mozzarella cheese|
|1/4||cup (1 ounce) shredded reduced-fat Cheddar cheese|
- Preheat oven to 450°F. Place bread shell on 12-inch pizza pan. Bake 6 to 8 minutes or until heated through.
- Meanwhile, coat large skillet with cooking spray. Cook bacon over medium-high heat until crisp. Remove from skillet to paper towels; cool. Crumble bacon.
- Combine egg substitute, milk, 1/2 tablespoon basil and pepper in medium bowl. Coat same skillet with cooking spray. Add egg substitute mixture. Cook over medium heat until mixture begins to set around edges. Gently stir eggs, allowing uncooked portions to flow underneath. Repeat stirring of egg mixture every 1 to 2 minutes or until eggs are just set. Remove from heat.
- Arrange tomato slices on warmed bread shell. Spoon scrambled eggs over tomatoes. Sprinkle with bacon. Top with cheeses. Bake 1 minute or until cheese is melted. Sprinkle with remaining 1 tablespoon basil. Cut into 6 wedges. Serve immediately.
|Serving Size:||1 wedge|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||26 %|
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