Italian Tomato Tart

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1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)

2 tablespoons commercial pesto

1 tablespoon grated fresh Parmesan cheese

1 large egg

Cooking spray

1/2 cup fat-free milk

1/2 cup egg substitute

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Dash of ground red pepper

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1 ounce prosciutto, cut into thin strips (about 1/4 cup)

3 small plum tomatoes, thinly sliced

1 tablespoon chopped fresh basil

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