Scrambled Egg & Veggie Breakfast Pizza | Food | Illinois Extension | UIUC

Name: Scrambled Egg & Veggie Breakfast Pizza | Food | Illinois Extension | UIUC
Ingredients: 4 eggs, beaten; 2 teaspoons olive oil; ¼ cup nonfat milk; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ cup onion, chopped; 2 Tablespoons red pepper, washed, seeded, and chopped; ½ cup baby spinach, washed and chopped; 1/3 cup 2% sharp cheddar cheese, shredded; 2 whole wheat English muffins, split and toasted; Wash hands with soap and water.; Beat eggs, milk, salt, and pepper in a medium bowl with a whisk.; In a skillet, heat oil over medium heat and sauté onions and red pepper for about 3 minutes. Add spinach until leaves start to wilt.; Pour egg mixture over sautéed vegetables and stir until egg mixture is scrambled and no liquid egg remains. Stir in cheese until melted.; Divide scrambled eggs and vegetable mixture into four servings and serve each over half a toasted English muffin

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4 eggs, beaten 2 teaspoons olive oil ¼ cup nonfat milk ¼ teaspoon salt ¼ teaspoon pepper ¼ cup onion, chopped2 Tablespoons red pepper, washed, seeded, and chopped

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Ingredients

4 eggs, beaten
2 teaspoons olive oil
¼ cup nonfat milk
¼ teaspoon salt
¼ teaspoon pepper
¼ cup onion, chopped
2 Tablespoons red pepper, washed, seeded, and chopped
½ cup baby spinach, washed and chopped
1/3 cup 2% sharp cheddar cheese, shredded
2 whole wheat English muffins, split and toasted
Wash hands with soap and water.
Beat eggs, milk, salt, and pepper in a medium bowl with a whisk.
In a skillet, heat oil over medium heat and sauté onions and red pepper for about 3 minutes. Add spinach until leaves start to wilt.
Pour egg mixture over sautéed vegetables and stir until egg mixture is scrambled and no liquid egg remains. Stir in cheese until melted.
Divide scrambled eggs and vegetable mixture into four servings and serve each over half a toasted English muffin