Breakfast Pizza*
Source of Recipe
Diabetic Cooking March/April 2004
List of Ingredients
Makes 2 servings (2 wedges per serving)
2 cups ready-to-use refrigerated or frozen shredded or hash brown potatoes,thawed
1/2 cup finely chopped onions
Nonstick cooking spray
4 tbsps tomato paste
2 tbsps water
1/2 tsp dried oregano
1/2 cup egg substitute
1/2 cup finely shredded mozzarella cheese
2 tbsps soy-based imitation bacon bits
Mix together potatoes and onions in small bowl.
Lightly spray 10-inch nonstick skillet with cooking spray and add
potato-onion mixture. Flatten mixture with spatula and cook until lightly
browned on bottom, 7 to 9 minutes. Flip and cook other side.
Mix tomato paste and water with whisk or fork in small bowl. Spread
evenly over potatoes. Sprinkle oregano over tomato mixture.
Pour egg substitute evenly over surface and cover skillet. Cook 4 minutes.
Sprinkle mozzarella and bacon bits evenly over surface. Cover and cook 1
minute.
Remove from heat. Slide onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.
Exchanges: 3 starch, 1 vegetable, 2 meat
Calories 360;Fat 9g;Carbs 52g;Protein 21g;Chol 15mg;Sodium 736mg;Fiber 6g
Recipe
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