Scrambled Mini Pizzas
Serving Size: 8
|2 teaspoons||vegetable oil|
|1 1/2 cups||green OR red bell pepper, chopped|
|1/2 cups||onion, chopped|
|1 teaspoons||dried Italian seasoning|
|1/2 cups||part-skim mozzarella cheese, shredded, divided|
|1/2 cups||pizza sauce|
|4||English muffins, split, toasted|
- 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.