Recipe - Pizza Scramble
Whenever I add the word "Pizza" to anything, my oldest son will definitely eat it!! We call lasagna "pizza pasta" so he would be more willing to eat it, quesadilla used to be "mexican pizza" - you get it. This is a great way to sneak in veggies and extra protein into your kids diet. Also let your kids help you unroll the crust and press it into the pan, measure out the ingredients and beat the eggs - I find that kids are more willing to eat something if they helped make it. I found this recipe years ago in Parenting magazine (Feb 2008) and my kids have loved having "breakfast for dinner". Enjoy...
Pizza Scramble
Prep: 10 min
Bake: 15 min
Yield: 6 servings
Ingredients
1 refrigerated pizza crust
1 each small red, yellow & green pepper -seeded, cored and diced
2 Tbsp olive oil
1/2 tsp salt or to taste
Pinch of black pepper
8 eggs
1/4 cup low fat milk
1 cup grated part-skim mozzarella cheese
Directions:
1. Preheat oven to 375 F. Unroll crust onto a nonstick baking sheet and press out into a rectangle. Bake for 7 minutes.
2. In a large skillet, saute vegetables in 1 Tbsp of olive oil for about 5 minutes, then add salt and pepper. Transfer vegetables to a bowl. Wipe skillet clean with a paper towel.
3. In a large bowl, beat eggs with milk. Pour the remaining olive oil in the skillet, and cook eggs on medium heat, until firm but still moist. Remove from heat.
4. Sprinkle half the cheese onto the crust. Top with scrambled eggs, then vegetable mixture, and then remaining cheese.
5. Bake 7-8 minutes. Cut into squares and enjoy!
Pizza Scramble
Prep: 10 min
Bake: 15 min
Yield: 6 servings
Ingredients
1 refrigerated pizza crust
1 each small red, yellow & green pepper -seeded, cored and diced
2 Tbsp olive oil
1/2 tsp salt or to taste
Pinch of black pepper
8 eggs
1/4 cup low fat milk
1 cup grated part-skim mozzarella cheese
Directions:
1. Preheat oven to 375 F. Unroll crust onto a nonstick baking sheet and press out into a rectangle. Bake for 7 minutes.
2. In a large skillet, saute vegetables in 1 Tbsp of olive oil for about 5 minutes, then add salt and pepper. Transfer vegetables to a bowl. Wipe skillet clean with a paper towel.
3. In a large bowl, beat eggs with milk. Pour the remaining olive oil in the skillet, and cook eggs on medium heat, until firm but still moist. Remove from heat.
4. Sprinkle half the cheese onto the crust. Top with scrambled eggs, then vegetable mixture, and then remaining cheese.
5. Bake 7-8 minutes. Cut into squares and enjoy!
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