Green, Eggs, & Ham
1 (10-inch) whole-wheat flatbread
2 tablespoons extra-virgin olive oil
4 cups baby spinach
1/8 small red onionred onion, thinly sliced
1 tablespoon lemon juice
Coarse salt and ground black pepper
3 large organic eggs
4 oz proscuitto, diced
Preheat oven to 425°.
On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach, onion, and chopped proscuitto with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
Romove flatbread from oven. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.
Cut into wedges.