Swapping tortillas and wraps for pizza crust highlights your favorite pizza toppings and delivers a satisfying crunch with fewer calories. Try this creative spin on breakfast.

Prep time: 5 minutes | Cook time: 7 minutes


2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size
1/4 cup grated Parmesan
1/4 cup grated mozzarella
2 ounces prosciutto, chopped
freshly ground black pepper
2 teaspoons extra virgin olive oil
2 eggs
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon minced chives
1/2 scallion, thinly sliced
1 teaspoon minced shallot


Preheat oven to 400 degrees.

Sprinkle a tortilla with 1/2 the Parmesan, mozzarella and prosciutto. Season with pepper and place on a cookie sheet. Repeat with remaining tortilla, cheese and prosciutto.

Bake for 5-7 minutes, until the cheese is melted and tortilla is nicely browned around the edges.

While pizzas are baking, heat olive oil in a large nonstick skillet over medium high heat. Crack eggs into the oil and lower heat to medium. Cook for 3-5 minutes, until white is entirely solid, but yolk is still runny. Season with pepper.

Transfer the pizzas to a cutting board or plate. Place fried eggs on top of each and divide parsley, chives, scallions and shallot between the 2, scattered over top.

Number of Servings: 2

Per Serving
Calories: 310 | Total fat: 18 grams | Total carbohydrates: 12 grams | Dietary fiber: 8 grams | Protein: 30 grams