Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas


Prep Time: 10 Mins

Cook Time: 5 Mins

Makes: 4-6 Servings


Cooking spray
6-eggs, beaten
2-Tbsp. finely shredded Parmesan cheese
4-Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6x8inches)
2-tsp. olive oil (optional)
1-cup grape or cherry tomato halves
1/2-cup thinly sliced spinach or basil leaves
Salt and pepper (optional)
3/4-cup shredded Italian cheese blend
Crushed red pepper (optional)


1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
2. BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
3. PLACE flatbread on baking sheet; lightly brush top side with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE with Italian cheese blend.
4. BAKE in 450°F oven until cheese is melted, about 5 to 6 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces, serve immediately.

Nutrition Info

Nutrition information per serving (based on 4 servings): 343 calories; 15 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 296 mg cholesterol; 601 mg sodium; 30 g carbohydrate; 1 g dietary fiber; 20 g protein; 1,166.5 IU Vitamin A; 62.0 IU Vitamin D; 1.6 IU Vitamin E; 44.6 mcg folate; 236.4 mg calcium; 3.0 mg iron; 223.8 mg choline.

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.