Whole Living, May 2012
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Yield
Serves 2
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Ingredients
- 1 (10-inch) whole-wheat flatbread
- 2 tablespoons extra-virgin olive oil
- 4 cups baby spinach
- 1/8 small red onion, thinly sliced
- 1 tablespoon lemon juice
- Coarse salt and ground black pepper
- 3 large eggs
