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Scrambled Mini Pizzas

Scrambled Mini Pizzas

Scrambled Mini Pizzas

Serving Size: 8

Ingredients
Quantity
vegetable oil
2 teaspoons
green OR red bell pepper, chopped
1 1/2 cups
onion, chopped
1/2 cups
dried Italian seasoning
1 teaspoons
eggs
4
milk
1/4 cups
part-skim mozzarella cheese, shredded, divided
1/2 cups
pizza sauce
1/2 cups
English muffins, split, toasted
4

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.

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