Ingredients
| whole wheat thin pizza crust or 1 (12 oz.) package of whole wheat English muffins |
1 (12″)
|
| large eggs, whisked together |
6
|
| fully cooked ham, cubed |
3/4 cup
|
| fresh or canned pineapple, diced |
3/4 cup
|
| cheddar cheese, shredded |
1 cup
|
| chopped green onions for garnish |
optional |
| salsa |
to serve |
Directions
- PREHEAT oven to 400°. If using pizza crust, PLACE on a 12-inch pizza pan. If using English muffins, PLACE open-faced on a baking sheet.
- SPRAY a medium-sized skillet with nonstick cooking spray and PLACE over medium heat. POUR eggs into skillet. Once the edges start to cook, use a spatula to PULL the edges to the center. REPEAT movement until the eggs are completely cooked.
- SPREAD scrambled eggs over pizza crust or English muffins. TOP with equal amounts of ham, pineapple, and cheese. BAKE 8-10 minutes, until cheese is melted.
- If desired, GARNISH with chopped green onions.
- SERVE. REFRIGERATE leftovers for up to 3 days.
Nutritional Info
Per Serving: 1/6th of Recipe
| Calories |
380
|
| Total fat |
17 g
|
| Saturated fat |
7 g
|
| Polyunsaturated fat |
1.5 g
|
| Monounsaturated fat |
6 g
|
| Cholesterol |
225 mg
|
| Sodium |
1000 mg
|
| Carbohydrates |
36 g
|
| Fiber |
1 g
|
| Sugar |
6 g
|
| Protein |
23 g
|
| Vitamin A |
150 mcg
|
| Vitamin D |
1.1 mcg
|
| Folate |
35 µg
|
| Choline |
150 mg
|
| Calcium |
230 mg
|
| Iron |
2.8 mg
|
| Potassium |
240 mg
|