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Breakfast Pizza -- e-w

Source of Recipe

Light & Tasty 2002 – C. Hinrichs; Parkville, MO
Breakfast Pizza -- e-w
Yield: 6 slices

2 c. frozen shredded hash brown potatoes
1/4 tsp. cumin
1/4 tsp. chili powder
2 T. canola oil, ‘divided’
1 c. egg substitute
2 T. fat-free milk
2 green onions, chopped
2 T. diced sweet red pepper
1 T. finely chopped jalapeno pepper (wear protective gloves and avoid touching face)
1 garlic clove, minced
1 prebaked Italian bread shell crust (16 oz.)
1/2 c. salsa
3/4 c. reduced-fat cheddar cheese

In a nonstick skillet, cook hash browns, cumin and chili powder in 1 T. oil over medium heat until golden. Remove and keep warm. In a bowl, beat egg substitute and milk; set aside. In the same skillet sauté onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from heat.

Place crust on an ungreased 14-in. pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake at 375º for 8 to 10 minutes or until cheese is melted.

1 slice equals 375 calories…12 gm fat (2 gm saturated)…10 mg cholesterol…648 mg sodium…50 gm carbohydrate…1 gm fiber…10 gm protein +++EXC: 3 starch…2 fat…1 lean meat +++WWP:8