Scrambled Egg Mini Pizzas
Recipe courtesy of The Incredible Edible Egg™.
2 teaspoons vegetable oil
1 1/2 cups chopped green or red bell peppers
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
4 large eggs
1/4 cup milk
1/2 cup shredded part-skim mozzarella cheese (2 ounces) - divided use
1/2 cup pizza sauce
4 English muffins, split, toasted
- Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers, onion and Italian seasoning; sauté until tender, 3 to 4 minutes.
- Beat eggs and milk in medium bowl until blended. Pour over vegetables in skillet; sprinkle with 1/4 cup cheese. Reduce heat to medium. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
- Spread 1 tablespoon pizza sauce on each muffin half. Top with eggs and remaining cheese, dividing evenly.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 313; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 221mg; Total Carbs: 35g; Fiber: 3g; Protein: 16g; Sodium: 476mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.