Breakfast Pita Pizza

    PREP: 20 minutes BAKE: 8 minutes OVEN: 375°F MAKES 2 servings

    1⁄2 cup sliced fresh mushrooms

    1⁄2 cup chopped red or green sweet pepper (1 small)

    1 teaspoon olive oil

    3 ounces firm tub-style tofu (fresh bean curd), drained and crumbled (about 1⁄2 cup)

    2 tablespoons thinly sliced green onion (1)

    1 clove garlic, minced

    1⁄8 teaspoon ground black pepper

    1 whole wheat pita bread round, split in half horizontally

    1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)

    1 Preheat oven to 375°F. In a medium skillet cook mushrooms and sweet pepper in hot oil over medium heat for 5 to 8 minutes or until tender, stirring occasionally. Stir in tofu, green onion, garlic, and black pepper.

    2 Place pita halves, cut sides down, on an ungreased baking sheet. Sprinkle with 1⁄4 cup of the cheese. Top with mushroom mixture; sprinkle with the remaining 1⁄4 cup cheese.

    3 Bake for 8 to 10 minutes or until heated through and cheese is melted.

    PER SERVING: 256 cal., 11 g total fat (5 g sat. fat), 20 mg chol., 417 mg sodium, 24 g carb., 4 g fiber, 15 g pro.

    make it vegan

    Substitute soy cheese for the cheddar cheese.