Recipe for Breakfast Pizza

Eggs may seem an unlikely base for a pizza, but this recipe uses them to bring out the best of two dishes - pizza and omelets. This is a filling breakfast with just 127 calories for the entire pizza.

BREAKFAST PIZZA

Start to finish: 15 minutes

Servings: 1

1/4 cup canned tomato sauce

Salt, pepper and other seasonings (such as basil, oregano or red pepper flakes)

1/2 cup fat-free liquid egg substitute

2 tablespoons chopped green bell peppers

2 tablespoons chopped mushrooms

1/4 cup shredded fat-free mozzarella cheese

In a small bowl, mix the tomato sauce with desired seasonings. Set aside.

Coat a small skillet with cooking spray, then heat over low. Pour in the egg substitute, cover and cook for 3 minutes, or until the egg is mostly set.

Carefully flip the egg, cover and cook for another minute. While the egg cooks, combine the peppers and mushrooms in a small microwave-safe bowl. Microwave for 30 seconds.

Uncover the skillet and spread the tomato sauce over the egg. Sprinkle the cheese over the sauce, then top with the vegetables. Cover the skillet and cook for another 2 minutes, or until the cheese is melted.

(Recipe from Lisa Lillien's "Hungry Girl," St. Martin's Griffin, 2008)