Egg, Ham and Spinach Pizza (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as boboli |
4 cups (about 4 ounces) baby spinach leaves, thinly sliced |
2 teaspoons olive oil |
3 ounces prosciutto di parma, thinly sliced |
1/2 cup grated parmesan (1 1/2 ounces) |
3 cloves thinly sliced garlic |
4 eggs |
Directions:
1. Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
2. Per Serving:
3. Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg
4. Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron
5. Good source of: Fiber, Vitamin C, Folate, Manganese
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