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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.

 

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