Hi, I have one question about the recipe listed below. Are you adding the oil and egg mixture to the potatoes already in the skillet, or what. This sounds good, but just want to know where you add the potato mixture.
Thanks, Suzy BREAKFAST PIZZA
Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins cooking spray 1 1/2 cup(s) hash brown potatoes with peppers and onion, frozen 1 clove(s) garlic, minced 1 1/2 cup(s) refrigerated or frozen egg product, thawed, thawed 1/3 cup(s) milk, fat-free 1/2 teaspoon salt 1/4 teaspoon pepper, black ground 1 tablespoon oil, olive 1 large Italian bread shell (Boboli) 1 cup(s) cheese, mozzarella, shredded 2 tomato(es), plum, halved lengthwise and sliced 1/2 cup(s) basil, fresh, shredded 1 tablespoon basil, fresh, snipped 1. Preheat oven to 375°F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender. 2. In a small bowl, stir together egg product, milk, 1 tablespoon snipped basil, the salt, and black pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat. 3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with egg mixture, tomato, and the remaining cheese. 4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve. Nutritional Info (Per serving): Calories: 233, Saturated Fat: 2g, Sodium: 579mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 29g, Cholesterol: 11mg, Protein: 15g Exchanges: Starch: 2, Lean Meat: 1.5 Carb Choices: 2
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