Pizza-Topped Scrambled Eggs

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  • Ingredients
    2 large EGGS, beaten
    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 1/2 recipe

    Calories: 170

    Total fat: 13 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 205 mg
    Sodium: 466 mg
    Carbohydrates: 3 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 10 g
    Vitamin A: 106 mcg
    Vitamin D: 1 mcg
    Folate: 27 mcg
    Choline: 156 mg
    Calcium: 103 mg
    Iron: 1 mg
    Potassium: 167 mg

    This recipe is a good source of vitamin A, and an excellent source of protein and choline.

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 eggs into pan. 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.

  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

  • 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 denser scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.