Mini Egg, Tomato & Spinach Breakfast Flatbreads
6 EGGS 2 tbsp. finely shredded Parmesan cheese 4 individual round flatbreads (6-inch diameter) OR 3 oval flatbreads (6x8-inches) 2 tsp. olive oil, OPTIONAL 1 cup grape or cherry tomato halves 1/2 cup thinly sliced spinach OR basil leaves Salt and pepper, as desired 3/4 cup shredded Italian cheese blend Crushed red pepper, OPTIONAL
Yields: 4 to 6
- Nutritional Information
Excellent Source: Protein, Vitamin A, Calcium and Choline
Good Source: Vitamin D, Folate and Iron
Total Fat: 15 g
Saturated fat: 6 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 3 g
Cholesterol: 296 mg
Sodium: 601 mg
Carbohydrates: 30 g
Dietary Fiber: 1 g
Protein: 20 g
Vitamin A: 1166.5 IU
Vitamin D: 62 IU
Folate: 44.6 mcg
Calcium: 236.4 mg
Iron: 3 mg
Choline: 223.8 mg
HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; 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 large 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 flatbreads on baking sheets; lightly brush tops with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE evenly with Italian cheese blend.
BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces; SERVE immediately.
An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!