Vegetable Breakfast Pizza

• 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

1. Spray a large skillet with cooking spray; preheat skillet over medium heat.
2. Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
3. In a bowl, stir together eggs and milk; pour over vegetables.
4. Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
5. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
6. Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
7. 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.
8. Bake in a preheated 375u0b0 oven for 8-10 minutes or until cheese is melted.

loosepack, mushrooms, shredded carrot, zucchini, onion, eggs, nonfat milk, crusts, mozzarella cheese, tomato

Taken from www.food.com/recipe/vegetable-breakfast-pizza-228165 (may not work)