Rating: 5 stars
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Cooking the eggs in a separate pan, rather than on the flatbreads, gets these pizzas on the table in record time.

Christine Burns Rudalevige
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 flatbread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

343 calories; fat 12.6g; saturated fat 4.5g; mono fat 5.6g; poly fat 1.7g; protein 20g; carbohydrates 36g; fiber 3g; cholesterol 204mg; iron 4mg; sodium 655mg; calcium 279mg.
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