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Breakfast Pizza -- e-w

Source of Recipe

Light & Tasty 2002 � C. Hinrichs; Parkville, MO
Breakfast Pizza -- e-w
Yield: 6 slices

2 c. frozen shredded hash brown potatoes
1/4 tsp. cumin
1/4 tsp. chili powder
2 T. canola oil, �divided�
1 c. egg substitute
2 T. fat-free milk
2 green onions, chopped
2 T. diced sweet red pepper
1 T. finely chopped jalapeno pepper (wear protective gloves and avoid touching face)
1 garlic clove, minced
1 prebaked Italian bread shell crust (16 oz.)
1/2 c. salsa
3/4 c. reduced-fat cheddar cheese

In a nonstick skillet, cook hash browns, cumin and chili powder in 1 T. oil over medium heat until golden. Remove and keep warm. In a bowl, beat egg substitute and milk; set aside. In the same skillet saut� onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from 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 to 10 minutes or until cheese is melted.

1 slice equals 375 calories�12 gm fat (2 gm saturated)�10 mg cholesterol�648 mg sodium�50 gm carbohydrate�1 gm fiber�10 gm protein +++EXC: 3 starch�2 fat�1 lean meat +++WWP:8