Scrambled eggs become an upscale meal in this Italian-inspired pizza.
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2 medium (1 1/2 cups) tomatoes, seeded, chopped
1/4 cup sliced green onion
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1 tablespoon Land O Lakes® Butter
6 large Land O Lakes® Eggs, well beaten
1/3 cup prepared Alfredo sauce
1 (10-ounce) (11-inch) thin prepared pizza crust
1/4 cup shredded Parmesan cheese
3 tablespoons chopped fresh basil leaves
Heat oven to 425°F.
Combine all topping ingredients in bowl; set aside.
Melt butter in 10-inch nonstick skillet; add eggs. Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat; stir in Alfredo sauce.
Place pizza crust onto ungreased baking sheet; top with egg mixture. Spoon tomato topping over eggs. Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges. Serve immediately.
Video by Virtutrix
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!