Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas
Serves 4
An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Cooking spray
  2. 6 EGGS, beaten
  3. 2 Tbsp. finely shredded Parmesan cheese
  4. 4 Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6x8-inches)
  5. 2 tsp. olive oil (optional)
  6. 1 cup grape or cherry tomato halves
  7. 1/2 cup thinly sliced spinach or basil leaves
  8. Salt and pepper (optional)
  9. 3/4 cup shredded Italian cheese blend
  10. Crushed red pepper (optional)
Instructions
  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 flatbread on baking sheet; lightly brush top side with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE with Italian cheese blend.
  4. BAKE in 450°F oven until cheese is melted, about 5 to 6 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces, serve immediately.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/
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