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Incredible Mexican food for vegetarian breakfast. Enjoy!

Prep Time    : 50  mins
Bake Time    : 15 mins

Servings      : 8 slices


·         1-1/4 teaspoons active dry yeast
·         3/4 cup warm water (110° to 115°)
·         1 tablespoon sugar
·         1 tablespoon olive oil
·         1 teaspoon salt
·         2-1/4 cups all-purpose flour

·         1 cup salsa
·         2 medium tomatoes, seeded and chopped
·         1 large onion, chopped
·         1 small green pepper, chopped
·         1 tablespoon olive oil
·         6 large eggs, beaten
·         1/2 teaspoon seasoned salt
·         1/4 teaspoon salt
·         1/4 teaspoon garlic pepper blend
·         1 cup shredded part-skim mozzarella cheese


1.   In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes.
2.   Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes.
3.   Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown.
4.  Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set.
5.  Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.


1 slice: 285 calories, 10g fat (3g saturated fat), 168mg cholesterol, 731mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Recipe from tasteofhome.com

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