SCRAMBLED EGG AND MOZZARELLA BREAKFAST PIZZA

1 whole wheat English muffin
2 mushrooms, sliced
2 green onions, finely chopped
4 tablespoons diced green or red bell pepper
1/2 cup egg substitute
1/4 teaspoon pepper
Dash oregano or Italian seasoning
4 teaspoons pizza sauce
1/2 cup shredded low-moisture, part-skim Mozzarella cheese

Preheat oven to 350 degrees F. Split English muffin in half and toast; set aside.

Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened.

Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes.

Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins.

Place the muffins on a baking sheet and bake for 5 minutes, or until cheese is melted (or bake in a toaster oven at 350 degrees for 5 minutes).

Makes 2 servings

Per serving: 190 calories, 5g total fat, 3g saturated fat, 15mg cholesterol, 520mg sodium, 30percent daily value calcium, 17g protein (7 grams from dairy), 19g carbohydrates, 3g dietary fiber.

Adapted from source: Southeast Dairy Association