Mini Egg, Tomato & Spinach Breakfast Flatbreads

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  • Ingredients
    6 large 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 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 281

    Total fat: 16 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 296 mg
    Sodium: 498 mg
    Carbohydrates: 17 g
    Fiber: 4 g
    Sugar: 2 g
    Protein: 20 g
    Vitamin A: 156 mcg
    Vitamin D: 2 mcg
    Folate: 54 mcg
    Choline: 221 mg
    Calcium: 254 mg
    Iron: 2 mg
    Potassium: 213 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.


  1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot.

  2. 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.

  3. 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.

  4. BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper if desired. CUT each pizza into FOUR pieces. SERVE immediately.

Insider Info

  • An easy and impressive brunch idea: Add variations and guests can create their own.