Egg and Tomato Breakfast Flatbread
Elevate your breakfast game with this delicious and nutritious Egg and Tomato Breakfast Flatbread.
Ingredients
- 2 large flatbreads or naan breads
- 4 large eggs
- 1 ripe avocado, sliced
- 2 medium tomatoes, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Place the flatbreads on a baking sheet and set aside.
- Prepare the Eggs:In a non-stick skillet, heat one tablespoon of olive oil over medium heat.Crack the eggs into the skillet, ensuring that they don't touch each other.Season the eggs with a pinch of salt and black pepper. Cook until the whites are set, but the yolks are still runny, about 2-3 minutes. Remove the skillet from heat.
- Assemble the Flatbreads:Brush the remaining olive oil evenly over the flatbreads. Evenly distribute the sliced avocado and tomato slices on top of the flatbreads. Carefully slide the fried eggs onto the flatbreads. Sprinkle shredded mozzarella cheese over the flatbreads.
- Bake in the Oven:Place the baking sheet with the assembled flatbreads in the preheated oven. Bake for 5-7 minutes or until the cheese is melted, and the edges of the flatbreads are slightly crispy.
- Garnish and Serve:Remove the flatbreads from the oven and garnish with fresh basil leaves if desired. Slice each flatbread into wedges or squares. Serve hot and enjoy your Egg and Tomato Breakfast Flatbread!
Nutrition
Serving: 1gCalories: 375kcalCarbohydrates: 29gProtein: 12gFat: 24gSaturated Fat: 6gCholesterol: 192mgSodium: 346mgPotassium: 536mgFiber: 6gSugar: 3g
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