Description
This easy Breakfast Flatbread is a delicious way to enjoy eggs, cheese, and veggies all on a crispy flatbread crust! Perfect for a quick morning meal or a weekend brunch.
Ingredients
Scale
- 1 flatbread or naan
- 2 large eggs
- ¼ cup shredded mozzarella or cheddar cheese
- 1 small tomato, sliced
- ¼ avocado, sliced
- 1 handful baby spinach
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Fresh herbs (optional, like parsley or basil)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare the flatbread: Place the flatbread on a baking sheet. Drizzle with olive oil and layer the baby spinach and tomato slices evenly over the top.
- Add cheese: Sprinkle the shredded cheese over the spinach and tomatoes.
- Cook the eggs: Crack the eggs on top of the flatbread, spacing them apart. Season with salt, pepper, and red pepper flakes (if using).
- Bake: Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Top with avocado: Once out of the oven, add sliced avocado and sprinkle with fresh herbs.
- Serve: Cut into slices and enjoy immediately.
Notes
- For a heartier option, add cooked bacon or sausage crumbles on top before baking.
- Use whole wheat flatbread for added fiber.
- Customize with other veggies like mushrooms, onions, or bell peppers.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: ½ flatbread
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 190mg