Pizza for Breakfast

Courtesy of the International Association of Firefighters "Fit to Survive" Menu 

Ingredients:

• 1½ c frozen loose-pack diced hash brown potatoes with peppers and onion
• 1 clove garlic, minced
• 1½ c liquid eggs (i.e. Egg Beaters) or 6 eggs, beaten
• �� c fat-free milk
• 1 tbsp fresh basil, chopped or 1 tsp dried
• ½ tsp salt (optional)
• ¼ tsp freshly ground pepper
• 1 tbsp olive oil
• 1 (14 oz) Italian bread shell (i.e. Boboli)
• 1 c shredded low-fat mozzarella cheese
• 2 plum tomatoes, halved lengthwise and sliced
• ¼ c shredded fresh basil (as garnish, optional)

Recipe:

1. Preheat oven to 375ºF.
2. Coat a large nonstick skillet with cooking spray.
3. Heat over medium heat and when hot, add potatoes and garlic.
4. Cook for about 4 minutes stirring occasionally until tender.
5. While potatoes are cooking, whisk together egg, milk, 1 tablespoon basil, salt, and pepper in a small bowl.
6. Drizzle olive oil over potatoes and add egg mixture.
7. Let cook without moving until eggs begin to set on bottom and around edge, about 1-2 minutes.
8. Using large spatula, lift edges of potato/eggs and let uncooked eggs run underneath to cook.
9. Continue cooking until eggs are cooked but not dry.
10. Place bread shell on a large baking sheet.
11. Sprinkle with half the cheese, top with potato/egg mixture, tomatoes and remaining cheese.
12. Bake for 10 minutes or until cheese is melted.
13. Sprinkle with ¼ cup shredded basil, if desired.
14. Cut into eight wedges to serve.

Nutrition Facts:

• Calories  233
• Total Fat 7 g  
• Sodium 579 mg
• Total Carbohydrates 29 g
• Fiber 2 g
• Protein  15 g