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Vegetable Breakfast Pizza

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“From BHG”
READY IN:
38mins
YIELD:
6 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a large skillet with cooking spray; preheat skillet over medium heat.
  2. Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
  3. In a bowl, stir together eggs and milk; pour over vegetables.
  4. Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
  5. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
  6. Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
  7. Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
  8. Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.

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