Egg, ham and spinach pizza

  • 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
  • Per Serving:
  • 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
1) Preheat oven to 220C/Gas 8. Place the pizza base on a baking sheet. Scatter spinach all over base. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning one yolk on each pizza quarter.

2) Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked.

Cut into four large slices.

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; Fibre 7 g; Cholesterol 240 mg; Sodium 1190 mg
Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron
Good source of: Fibre, Vitamin C, Folate, Manganese

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