Pizza-Topped Scrambled Eggs

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  • Ingredients
    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

    Per Serving

    Excellent Source: Protein and Choline

    Good Source: Vitamin A, Vitamin D and Calcium

    Calories: 161

    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

Directions

  1. BEAT eggs, milk, salt and pepper in small bowl until blended.

  2. 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 Рpulling, lifting and folding eggs Рuntil thickened and no visible liquid egg remains. Do not stir constantly.

  3. 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.

Insider Info

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.