Ingredients

1 10inch whole wheat flatbread

2 Tbsp evoo

4 cups baby spinach

1/8 small red onion, thinly sliced

1 Tbsp lemon juice

Coarse salt and ground black pepper

3 large eggs

Preparation

  1. Heat oven to 425deg. On a parchment lined baking

sheet, brush flatbread with 1 Tbsp oil. Toss spinach

and onion with remaining oil and lemon juice and

season with salt and pepper. Mound mixture on flat

bread and bake 5 minutes. 2. Crack eggs over

spinach, season with salt and pepper, and bake

until eggs are just set, 6 to 7 minutes more.