Scrambled Egg and Veggie Breakfast Pizza

Ingredients
  • 4 eggs, beaten
  • 2 teaspoons olive oil
  • ¼ cup skim milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup onion, chopped
  • 2 tablespoons red pepper, chopped
  • ½ cup baby spinach, coarsely chopped
  • ⅓ cup 2% sharp cheddar cheese, shredded
  • 2 whole wheat English muffins, split and toasted
Directions
  1. Beat eggs, milk, salt and pepper with a whisk.
  2. In a skillet heat oil over medium heat and sauté onion and red pepper for about 3 minutes. Add spinach until leaves start to wilt.
  3. Pour egg mixture over sautéed vegetables and cook stirring until eggs mixture is scrambled.
  4. Stir cheese into egg mixture until melted.
  5. Divide scrambled egg and vegetable mixture in four servings and serve each over half of a toasted English muffin.
Prep Time
10 min
Nutrition Facts
  • Servings per Recipe: 4 - 1/2 English muffin with ¼ egg mixture
    • Calories: 193
    • Calories from Fat: 80
  • Total Fat: 9
  • Cholesterol: 168 mg
  • Sodium: 400 mg
  • Carbohydrate: 16 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 1 starch, 1 medium fat meat, 1 fat
  • Carbohydrate Units: 1