Eggs and hash browns have extra pizzazz when they're served up on a pizza pan.
2 cups frozen shredded hash brown potatoes
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, divided
1 cup egg substitute
2 tablespoons fat-free milk
1/4 teaspoon salt
2 green onions, chopped
2 tablespoons diced sweet red pepper
1 tablespoon finely chopped jalapeno pepper
1 garlic clove, minced
1 pre-baked thin Italian bread shell crust (16 ounces)
1/2 cup salsa
3/4 cup shredded reduced-fat cheddar cheese
In a large nonstick skillet, cook the hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm. In a small bowl, beat the egg substitute, milk and salt; set aside. In the same skillet, sauté the onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the 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 375° for 8-10 minutes or until cheese is melted.
Yield: 6 slices.
Nutrition Facts One serving: 1 slice Calories: 375 Fat: 12 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 748 mg Carbs: 50 g Fiber: 1 g Protein: 19 g Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.
use your food processor to chop onions, peppers, celery and tomatoes. Keep the vegetables in small storage container in the fridge. When a recipe calls for one or more of these ingredients, you can easily measure out the required amount, saving prep and cleanup work throughout the week. The chopped veggies are also handy for sprinkling on pizzas, hot dogs, tacos and the like.
