1 1/2 cup frozen diced hash brown potatoes, thawed
2       sliced green onions
1       to 2 cans of jalapeno peppers or green chile peppers, drained,
         seeded and chopped
1/4    tsp ground cumin
1       minced clove of garlic
1       cup of refrigerated or frozen egg product, thawed
1/4    cup fat-free milk
1       tblsp fresh and chopped cilantro
1       pizza shell
1/2    cup shredded reduced-fat Monterey Jack cheese
2       small tomato, seeded and chopped
         Nonstick spray

  Spray a large skillet with the nonstick spray and preheat over medium heat.  Add the potatoes, green onions, peppers, cumin, and garlic.  Cook and stir about 5 minutes or until the vegetables are tender.

After stirring n a small bowl the egg product, milk and cilantro add it to the skillet.  Cook without stirring until the mixture begins to set on the bottom and around the edge.  Turn the mixture around and cook the other side.  Continue cooking until the egg product is cooked thoroughly without making it dry.  Remove from heat.

Place the pizza shell on a baking sheet, sprinkle half of the cheese over the shell, top it with the egg mixture, tomatoes and remaining cheese.  Bake until the cheese is melted on a 375 degree oven.  Cut it as a regular pizza and serve.

(33 g carbohydrates, 2 g fiber, 14 g protein)