Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about
the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for
accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are
encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general
knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician
before starting a new fitness regimen.
Plus+ 6 Per Serving
Nonstick cooking spray
1 1/2 cups frozen loose-pack diced,
hash brown potatoes with peppers and onion
1 clove garlic, minced
1 1/2 cups refrigerated or frozen egg product,
thawed, or 6 eggs, beaten
1/3 cup fat-free milk
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 ounce Italian bread shell (Boboli)
1 cup shredded part-skim mozzarella cheese (4 ounces)
2 plum tomatoes, halved lengthwise and sliced
1/4 cup shredded fresh basil
1. Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick
cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4
minutes or until the vegetables are tender.
2. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and
pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set
on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg
mixture so uncooked portion flows underneath. Continue cooking and folding until egg
mixture is cooked through but is still glossy and moist. Remove from heat.
3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan.
Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes,
and the remaining cheese.
4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil.
Cut into wedges to serve.
Makes 8 Servings
Nutritional Info Per Serving: Calories 233, Carbs 29 g, Fat 7 g, Fiber 2 g, Protein 15 g