Egg Pizza


4 six-inch whole wheat wraps
1 tbsp (15 mL) canola oil
4 slices of prosciutto, sliced
2 medium Roma tomatoes, thinly sliced
1 yellow pepper, diced
1/3 cup (75 mL) sliced red onion
4 eggs
Black pepper, to taste
¼ cup (50 mL) shredded light Parmesan cheese
2 tbsp (30 mL) chopped fresh basil
2 cups (500 mL) arugula


Preheat oven to 400°F (200°C). Brush each whole wheat wrap with canola oil on one side and place onto a cookie sheet lined with parchment paper, oil side up. Layer the pizza with prosciutto, then sliced Roma tomatoes, red onions and yellow pepper. Make a small opening in the center of each pizza. Crack one egg into the centre of each pizza. Bake in oven for 10-12 minutes. Sprinkle black pepper, Parmesan cheese, basil and arugula evenly on each pizza and serve. Makes 4 servings.

Nutrients per serving:

Calories: 284.9 g
Fat: 14.0 g
Sodium: 656.3 mg
Carbohydrate: 24.4 g
Fibre: 2.3 g
Protein: 15.1 g