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Spinach, Egg, and Prosciutto Flatbread

Cooking Light

  • 4 (2 oz) rectangular multigrain flatbreads
  • 1 tablespoon olive oil, divided
  • 1 cup finely chopped sweet onion
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 10 cups baby spinach (about 12 oz)
  • 4 large eggs
  • 3 oz shredded part-skim mozzarella chesse (about ¾ cup)
  • 2 (½ oz) slices prosciutto, chopped
  • ¼ teaspoon freshly ground black pepper

Preheat broiler to high.

Place flatbreads on a baking sheet lightly coated with olive oil. Broil 1 minute. Remove pan from oven; turn breads over. Lightly coat with oil. 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.