Vegetable Breakfast Pizza

1. 1

   Spray a large skillet with cooking spray; preheat skillet over medium heat.

2. 2

   Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.

3. 3

   In a bowl, stir together eggs and milk; pour over vegetables.

4. 4

   Cook, without stirring, until the mixture begins to set on the bottom and around the edge.

5. 5

   Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.

6. 6

   Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.

7. 7

   Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.

8. 8

   Bake in a preheated 375u00b0 oven for 8-10 minutes or until cheese is melted.

* Per serving · 4 servings · Values may vary.