It’s a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia,
Ingredients
- 1 prebaked 12-inch thin whole wheat pizza crust
- 3/4 cup reduced-fat ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika, divided
- 1 cup sliced baby portobello mushrooms
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 3 cups fresh arugula or baby spinach
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 6 large eggs
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Directions
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Nutrition Facts
1 slice: 299 calories, 13g fat (4g saturated fat), 194mg cholesterol, 464mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1 fat.
