Vegetable Breakfast Pizza - cooking recipe

Ingredients

1 1/2 cups loose-pack frozen hash brown potatoes, thawed (or frozen country-style hash brown potatoes with skin, thawed)
1 cup sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup shredded zucchini
1/4 cup chopped onion
4 eggs (or 1 cup refrigerated egg product such as Egg Beaters)
1/4 cup nonfat milk
1 (12 inch) Boboli pizza crusts
1/2 cup shredded mozzarella cheese
1/2 cup chopped tomato

Preparation

Spray a large skillet with cooking spray; preheat skillet over medium heat.
Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
In a bowl, stir together eggs and milk; pour over vegetables.
Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
Bake in a preheated 375\u00b0 oven for 8-10 minutes or until cheese is melted.