Spinach, Egg, and Prosciutto Flatbreads

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Spinach, Egg, and Prosciutto FlatbreadsRecipe

Photo: Randy Mayor; Styling: Claire Spollen

Cooking the eggs in a separate pan, rather than on the flatbreads, gets these pizzas on the table in record time.

Serves 4 (serving size: 1 flatbread)


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4 (2-ounce) rectangular multigrain flatbreads (such as Joseph's)
Cooking spray
1 tablespoon olive oil, divided
1 cup finely chopped sweet onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
10 cup baby spinach (about 12 ounces)
4 large eggs
3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
2 (1/2-ounce) slices prosciutto, chopped
1/4 teaspoon freshly ground black pepper


1. Preheat broiler to high.

2. Place flatbreads on a baking sheet lightly coated with cooking spray; lightly coat tops of bread with cooking spray. Broil 1 minute. Remove pan from oven; turn breads over. Lightly coat with cooking spray. Broil 1 minute.

3. Heat a large skillet over medium heat. Add 1 teaspoon oil to pan. Add onion, salt, and red pepper; cook 3 minutes. Add spinach; cook 1 minute. Remove mixture from pan; keep warm.

4. Wipe pan clean with a paper towel. Heat pan over medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Crack eggs into pan; cook 1 minute on each side or until desired degree of doneness.

5. Divide spinach mixture evenly among flatbreads. Top evenly with cheese and chopped prosciutto. Broil 1 minute or until cheese melts. Top each flatbread with 1 egg; sprinkle black pepper over eggs. Serve immediately.

Created date

November 2014

Nutritional Information

Calories 343
Fat 12.6 g
Satfat 4.5 g
Monofat 5.6 g
Polyfat 1.7 g
Protein 20 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 204 mg
Iron 4 mg
Sodium 655 mg
Calcium 279 mg