Tortilla-Egg Pizzas

• 1/4 cup Kraft Greek with Feta and Oregano Dressing
• 1 small onion, chopped
• 8 cups loosely packed baby spinach leaves
• 4 small whole wheat tortillas
• 1 Tbsp. oil
• 4 eggs
• 4 slices (100 g) deli Black Forest ham
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Heat dressing in large nonstick skillet on medium-high heat.
2. Add onions; cook and stir 2 to 3 min.
3. or until softened.
4. Add spinach, cook and stir 2 to 3 min.
5. or just until wilted.
6. Remove from skillet; set aside.
7. Add tortillas, 1 at a time, to skillet; cook 1 min.
8. on each side or until lightly browned on both sides.
9. Heat oil in same skillet on medium heat.
10. Add eggs, 1 at a time, leaving space between eggs.
11. Cook 2 to 3 min.
12. or until desired doneness.
13. Spoon spinach mixture onto tortillas; top with ham, eggs and cheese.

oregano dressing, onion, baby spinach leaves, whole wheat tortillas, oil, eggs, ham, oregano

Taken from www.kraftrecipes.com/recipes/tortilla-egg-pizzas-182643.aspx (may not work)