Pizza Egg Bake

Pizza Egg Bake
Pizza Egg Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups liquid egg substitute

  • 1

    garlic clove, minced

  • 1

    cup drained canned, whole plum tomatoes, roughly chopped

  • 1

    tbsp chopped fresh oregano

  • 1

    tbsp chopped fresh basil

  • salt

  • freshly ground black pepper

  • nonstick cooking spray

  • 4

    ounces mozzarella

  • 1/4

    cup grated parmigiano-reggiano

  • 4

    ounces whole wheat bread, cut into 4 slices.

Directions

1. Preheat oven to 475F. Adjust the rack to the top third of the oven. 2. Heat a 10-inch nonstick ovenproof pan over medkum-high heat. 3. In a medium bowl, combine the egg substitute, garlic, tomatoes, oregano, basil, and salt and pepper to taste. Mix well with a fork. 4. Away from the heat, spray the pan with cooking spray. Pour the egg mixture into the pan. With a heat-resistant rubber spatula, stir the egg mixture in the saute pan. Continue to stir as the eggs begin to solidify. When there are large curds but the mixture is still wet, scatter the cheeses over the eggs, and then transfer the pan to the oven. 5. Bake the eggs for 5 to 6 minutes, or unti the eggs are completely set and the cheese is brown and bubbly. 6. MEanwhile, toast the bread in the toaster oven. Serve with the baked eggs.

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