With this unique dish, flash back to the days when pizza for breakfast was commonplace. The inclusion of tomatoes, asparagus, garlic, and herbs means you get plenty of vitamins and beneficial phytochemicals.
Start to Finish: 20 minutes
Makes: 6 servings
1 12-inch whole-wheat Italian bread shell (such as Boboli brand)
1 tablespoon grated parmesan cheese
1/3 cup low-fat milk
2 teaspoons chopped fresh tarragon or oregano
1/8 teaspoon kosher salt
1/8 teaspoon finely ground black pepper
1 cup fresh asparagus bias-cut into 1-inch pieces
1 clove garlic, minced (1/2 teaspoon minced)
1 tablespoon extra-virgin olive oil
1 large tomato, halved and sliced
Chopped fresh tomato (optional)
Chopped fresh tarragon (optional)
Nutrition Facts per Serving: 250 calories, 13 g protein, 10 g total fat (2.5 g saturated fat), 27 g carbohydrate, 2 g fiber, 212 mg cholesterol, 390 mg sodium, 53 weighted glycemic index
Culinary Note: Toasting the bread shell until golden brown prevents it from becoming soggy once the tomatoes are placed on top.
Southwest Breakfast Pizza
Omit tarragon and asparagus. Add 1 to 2 teaspoons chile powder to egg mixture. Sauté 2 tablespoons chopped green chiles, 1 tablespoon chopped garlic, 1/4 cup chopped scallions, and 1/2 cup drained black beans. Add egg mixture and cook until just set; add 1/2 cup cheddar cheese. Garnish with fresh tomato salsa, or chopped tomatoes and cilantro with lime juice.
Smoked Salmon and Asparagus Breakfast Pizza Fold in 1/2 cup smoked salmon cut in 1/2-inch pieces and 1/4 cup sliced scallions when the eggs are almost done.