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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From BHG The New Diabetic Cookbook. Exchanges: 2 starch, 1 lean meat. 235 calories, 6 g fat, 8 mg cholesterol, 33 g carb, 2 g fiber, 14 g protein Ingredients:
1 1/2 cups loose-pack diced frozen hash brown potatoes, thawed |
1/4 cup sliced green onion |
1 -2 canned jalapeno pepper, drained, seeded, and chopped (can use mild whole green chile peppers) |
1/4 teaspoon ground cumin |
2 garlic cloves, minced |
1 cup refrigerated fat-free liquid egg product (egg beaters) |
1/4 cup nonfat milk |
1 tablespoon snipped fresh cilantro |
1 (16 ounce) prepared pizza crust (boboli) |
1/2 cup shredded low-fat monterey jack cheese |
1 small tomato, seeded and chopped |
Directions:
1. Heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
2. Add in the potatoes, green onions, peppers, cumin, and garlic.
3. Stir/saute for about 3 minutes or until the vegetables are tender.
4. In a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
5. Cook, without stirring, until mixture begins to set on the bottom and around the edge.
6. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
7. Continue cooking and folding until egg is cooked through, but still glossy and moist.
8. Remove skillet from heat.
9. Place bread shell on a 12-inch pizza pan or pizza stone.
10. Sprinkle half of the cheese over the shell.
11. Top with egg mixture, tomato, and remaining cheese.
12. Bake at 375° for 8-10 minutes or until cheese is melted.
13. Season as needed with salt, pepper, hot sauce.
14. Cut into wedges and serve.
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