Description
A nutritious and delicious breakfast flatbread topped with eggs and fresh vegetables, perfect for a healthy start to your day.
Ingredients
Scale
- 1 whole grain flatbread
- 2 large eggs
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add spinach, bell peppers, and cherry tomatoes; sauté until softened.
- In a bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs into the skillet with the veggies and cook until just set.
- Place the flatbread on a baking sheet and top with the egg and veggie mixture.
- Sprinkle feta cheese on top.
- Bake in the oven for 10-12 minutes, or until the flatbread is crispy and the cheese is melted.
- Slice and serve warm.
Notes
- Feel free to customize the veggies based on your preference.
- This recipe can be made vegan by substituting eggs with tofu scramble.
- Great for meal prep; can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Breakfast, Flatbread, Eggs, Veggies, Healthy, Mediterranean