1 whole-wheat flour tortilla (8-inch, soft taco size)
Cooking spray
2 scrambled eggs (prepared with 2 tablespoons skim milk in non-stick skillet sprayed with cooking spray)
1/4 cup chopped, lean cooked ham
1 tablespoon chopped green onions or chives
1/3 cup shredded, part-skim mozzarella cheese

Place tortilla on baking sheet, spray with cooking spray; bake in preheated 450°F oven for 3 minutes. Remove from oven and spoon scrambled eggs evenly over tortilla. Sprinkle with ham, onion, and cheese. Return to oven and bake until cheese is melted or about an additional 7 minutes. Cut into 4 wedges and serve.

Instructions for preparing scrambled eggs:
In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Coat a 7- to 8-inch omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Approximate nutrient content per Tortilla Pizza:
426 calories; 21 gm total fat; 464 mg cholesterol; 24 gm carbohydrate; 384 mg calcium; 920 mg sodium; 33 gm protein.

Recipe source: American Egg Board