Scrambled Egg Pizza Melts
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 220 |
| pro | 11 g |
| total fat | 11 g |
| carb | 18 g |
- Portion size: 4
Wake up to the best of tastes with this omelette-pizza hybrid. Add half a grapefruit or glass of juice to make the meal nutritionally complete. If desired, add a pinch of dried oregano to the egg mixture.
Ingredients
- 2 2English muffinEnglish muffins, split
- 1/4 cup 1/4cuptomato sauce
- 1 tbsp 1tbspbutter
- 1/2 cup 1/2cupsliced mushroommushrooms
- 1/3 cup 1/3cupchopped sweet green peppersweet green peppers
- 4 4eggeggs
- 2 tbsp 2tbspmilk
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 1/4 cup 1/4cupshredded mozzarella cheese
Preparation
Under broiler or in toaster oven, toast English muffins for about 1 minute or until golden. Spread each with 1 tbsp (15 mL) tomato sauce; set aside.
In nonstick skillet, melt butter over medium heat; cook mushrooms and green pepper, stirring occasionally, for about 5 minutes or until softened.
Whisk together eggs, milk, salt and pepper; add to pan and cook, stirring, for about 1 minute or until softly set. Spoon over muffins. Sprinkle with cheese; broil for about 1 minute or until melted.
Source : © CanadianLiving.com
