Italian Recipes - Egg and Asparagus Pizza

Ingredients     

• 12-inch Italian bread shell (such as Boboli brand)

• 6 eggs

• 1/3 cup milk

• 2 teaspoons snipped fresh tarragon or oregano

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 2 tablespoons butter or margarine

• 1 cup asparagus bias-sliced into 1-inch pieces

• 1 clove garlic, minced

• 1 large tomato, chopped

• 2 tablespoons finely shredded Parmesan cheese

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Method:

1. Preheat oven to 450°F. Place bread shell on a 12-inch pizza pan. Bake for 8 to 10 minutes or until heated through.

2. Meanwhile, In a medium bowl combine eggs, milk, tarragon or oregano, salt, and pepper; beat with a whisk or rotary beater until well mixed. Set aside.

3. In a large skillet heat butter over medium heat. Add asparagus and garlic; cook for 3 minutes. Pour egg mixture over asparagus mixture in skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes more or until egg mixture Is cooked through but Is still slightly moist. Remove from heat.

5. Spoon scrambled egg mixture onto warm bread shell. Sprinkle with tomato and Parmesan cheese. Bake for 2 minutes. Serve Immediately.