Spinach and Egg Breakfast Pizzas
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 cup fat-free ricotta cheese
- ½ tsp garlic powder
- 2 tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
- 4 (1.8-oz) pieces ancient grain mini naan (or use whole wheat pita bread rounds)
- ½ cup shredded part-skim mozzarella cheese
- 6 cups water
- 1 tsp white vinegar
- 4 large eggs
Instructions
- Preheat oven to 400°F. Squeeze spinach dry using paper towels. Combine spinach, ricotta, garlic powder, Italian seasoning, salt, and pepper.
- Place naan on a rimmed baking sheet; bake 1 to 2 minutes per side or until lightly toasted. Spread spinach mixture over naan; sprinkle with mozzarella cheese. Bake 4 to 6 minutes or until cheese is melted.
- Meanwhile, bring vinegar and 3 inches water to a simmer in a saucepan over medium-high heat.
- Gently crack eggs, 2 at a time, into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Serve each pizza topped with an egg.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
335
|
335
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 22 | 22 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 705 | 705 |
Diabetic Breakfast Meal Plan
This recipe selected from the eMeals Diabetic Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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