Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

Pizza doesn’t have to get in the way of your fitness goals. These breakfast pizzas contain 20g of protein per 1/4th of the recipe, which means you’ll fuel your day with a delicious breakfast. {Did we mentioned they work great for dinner, too?}


Cooking spray
6 EGGS, beaten
2 Tbsp. finely shredded Parmesan cheese
4 Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6×8-inches)
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.