Scrambled Mini Pizzas
Serving Size: 8
| Qty | Ingredient |
|---|---|
| 2 teaspoons | vegetable oil |
| 1 1/2 cups | green OR red bell pepper, chopped |
| 1/2 cups | onion, chopped |
| 1 teaspoons | dried Italian seasoning |
| 4 | eggs |
| 1/4 cups | milk |
| 1/2 cups | part-skim mozzarella cheese, shredded, divided |
| 1/2 cups | pizza sauce |
| 4 | English muffins, split, toasted |
Directions:
- Heat oil in large nonstick skillet over medium - high heat until hot. Add bell peppers, onion and Italian seasoning; saute until tender, 3 to 4 minutes.
- Beat eggs and milk in medium bowl until blended. Pour over vegetables in skillet; sprinkle with 1/4 cup cheese. Reduce heat to medium. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
- Spread 1 tablespoon pizza sauce on each muffin half. Top with eggs and remaining cheese, dividing evenly.