Greens, Egg, & Ham

Greens, Egg, & Ham Pizza

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.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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