Eggy Pizza

6 Smart Balance Eggs
6 Tbsp Almond Milk Unsweetened
Seasonings to taste (I used Italian, cumin, salt & pepper)
1 tbsp Grapeseed Oil
Yellow Squash (about 1 if small, sliced)
1 Onion, Sliced
Grated Carrots (about 1/4 C. or more if desired)
Garlic
Sliced Black Olives
3 Tbsp Nutritional Yeast (cheesy flavor :)
1/3 C. Diced Italian Tomatoes

Preheat Oven to 350 degrees.
Saute vegetables (onion, garlic, squash, carrots) until soft in grapeseed oil. You can use other kinds of oil if you prefer, just be sparing with it. Remove from pan.
Prepare a mixture of eggs, milk and seasonings. Add to the same pan you just finished sauteeing vegetables in, you shouldn't need any more oil. Do not disturb.
After the mixture has cooked well on the bottom and about 1/2 way through, place, pan and all (be sure your pan can withstand oven temperatures) in a preheated oven. Bake for about 20 minutes or until cooked through. Remove from oven.
Cover to taste with italian diced tomatoes. I used about 1/3 of a can. Add sauteed vegetables and black olives and some italian seasoning. Cover with nutritional yeast. Bake in the oven for about 10 more minutes.
I counted 1 slice as one serving and served with some zucchini. I should also mention I just kind of based this on a recipe I found on you tube and then I did my own thing with it. The you tube recipe did use low-fat mozzarella but I am lactose intolerant so I substituted nutritional yeast which has a nice, cheesy flavor and is very healthy. Vegetables & black olives are interchangeable, mushrooms would have been nice, I just didn't have any. You could use sausage of some kind or vegetable sausage. This pretty much is a creation of the moment and very delicious.

Serving Size: 1 Slice