Pizza-Topped Scrambled Eggs
2 EGGS 2 Tbsp. milk Salt and pepper, as desired 1 tsp. butter 2 Tbsp. pizza sauce 2 Tbsp. mini pepperoni rounds OR chopped pepperoni 2 Tbsp. shredded mozzarella cheese
Yields: 2 servings
- Nutritional Information
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D and Calcium
Total Fat: 12 g
Saturated fat: 5 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 4 g
Cholesterol: 204 mg
Sodium: 261 mg
Carbohydrates: 3 g
Dietary Fiber: 0 g
Protein: 11 g
Vitamin A: 499.5 IU
Vitamin D: 48.2 IU
Folate: 27 mcg
Calcium: 108.1 mg
Iron: 1.2 mg
Choline: 135 mg
BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT butter in nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
TRANSFER eggs to microwave-safe plate. DRIZZLE with pizza sauce; top with pepperoni and cheese. MICROWAVE on HIGH a few seconds, just to melt cheese. SERVE immediately.
Add pizza toppings to scrambled eggs for a kid-friendly, high protein, breakfast, lunch or dinner.
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.