Breakfast Flatbread
This savory Breakfast Flatbread is made with eggs however you like them and fresh, sautéed vegetables, all topped with a balsamic glaze.
Servings: 1
Calories: 807kcal
Equipment
- Non-stick pan
- sheet pan
- Cutting Board
- Knife
- Plate
- spatula
Ingredients
- 3-5 cherry tomatoes sliced
- 2½ oz goat cheese
- 2 eggs
- 1 slice Naan bread
- ¼ cup hummus
- ¼ cup white onion sliced
- ¼ cup mushrooms sliced or diced
- 2 tbsp balsamic glaze
Instructions
- Preheat your oven to the high-broil setting.
- Heat a sauce pan to medium heat and spray cooking oil. Sauté onions, mushrooms, and tomatoes. Let them caramelize for 6-8 minutes or until golden brown.
- Remove veggies and place them aside on a plate. Re-spray the pan and fry 2 eggs to your liking—you can make them sunny side up, over easy, scrambled…whatever you like!
- On a piece of naan, spread hummus in an even layer.
- Layer on crumbled goat cheese, sautéed veggies, and cooked eggs.
- Then place assembled flatbread on a cookie sheet and place under the broiler for 2-3 minutes.
- Remove your warm flatbread from the oven and drizzle balsamic glaze over finished product.
- Enjoy immediately!
Notes
Be sure to watch your flatbread closely while it's in the broiler. It will burn quickly!
Especially with the fresh eggs, this flatbread is best served just after making. You could try saving a portion wrapped in tinfoil in the fridge, but the quality will not be the same in days to come. I suggest reheating in the oven to regain that crispiness.
Nutrition
Serving: 1 flatbread | Calories: 807kcal | Carbohydrates: 77g | Protein: 33g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 440mg | Sodium: 1203mg | Potassium: 375mg | Fiber: 10g | Sugar: 16g