Breakfast Flatbread
This savory Breakfast Flatbread is made with eggs however you like them and fresh, sautéed vegetables, all topped with a balsamic glaze.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast, brunch
Cuisine: American, cafe
Diet: Vegetarian
Servings: 1
Calories: 807kcal
Non-stick pan
sheet pan
Cutting Board
Knife
Plate
spatula
- 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
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!
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.
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