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Spinach, Egg, and Prosciutto Flatbreads

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: 1 flatbread)

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


  • 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

Nutrition 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

How to Make It

  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.