(KSDK) – The Sochi Winter Olympics are just days away from getting off the ground.

The athletic training required to make it to that level of competition requires a good, healthy diet.

The Missouri Egg Council showed off ways to incorporate a high-protein diet into their routine with a simple Egg, Tomato and Spinach flatbread pizza.

The recipe can be found below.

Egg, Tomato and Spinach Flatbread Breakfast Pizzas


8 Eggs

2 Tablespoons finely shredded Parmesan cheese

4 individual round flatbreads (6-inch diameter)

2 teaspoons olive oil (optional)

1 cup cherry tomato halves

½ cup thinly sliced spinach or basil leaves

1 cup turkey bacon, cooked and crumbled (optional)

Salt and pepper to taste

¾ cup shredded low-fat Italian cheese blend

Crushed red pepper flakes


Heat oven to 450 degrees. Coat nonstick skillet with cooking spray and heat over medium heat until hot.

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 soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.

Place flatbread on baking sheet or pizza stone and lightly brush with olive oil. Top with scrambled eggs, tomatoes, spinach and bacon, dividing evenly. Season with salt and pepper. Sprinkle with Italian cheese.

Bake at 450 just until cheese melts, about 5 minutes. Sprinkle with red pepper flakes. Cut into wedges with pizza cutter and serve immediately. Serves: 4-6

Recipe adapted from

Submitted by Kim Warkenthien

Missouri Egg Council

Read or Share this story: