PIZZA EGG BAKE

From Rocco Dispirito's NOW EAT THIS! DIET


2 cups liquid egg substitute
1 garlic clove, minced
1 cup drained canned, whole plum tomatoes, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt
freshly ground black pepper
nonstick cooking spray
4 ounces part-skim shredded mozzarella
1/4 cup grated Parmigiano-Reggiano
4 ounces whole wheat bread, cut into 4 slices

Preheat oven to 475 degrees.  Adjust the rack to the top third of the oven.

Heat a 10-inch nonstick ovenproof pan over medium-high heat.

In a medium bowl, combine the egg substitute, garlic, tomatoes, oregano, basil, salt and pepper to taste.  Mix well with a fork.

Away from the heat, spray the pan with cooking spray.  Pour the egg mixture into the pan.  With a heat-resistant rubber spatula, stir the egg mixture in the saute pan.  Continue to stir as the eggs begin to solidify.  When there are large curds but the mixture is still wet, scatter the cheeses over the eggs, and then transfer the pan to the oven.

Bake the eggs for 5 to 6 minutes, or until the eggs are completely set and the cheese is brown and bubbly.

Meanwhile, toast the bread.  Serve with the baked eggs.  YIELD:  4 servings