Mini Egg, Tomato & Spinach Breakfast Flatbreads

By ohioeggs  , ,

September 12, 2016

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An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!

  • Yields: 4 Flatbreads


6 eggs

2 tbsp. finely shredded Parmesan cheese

4 individual round flatbreads (6-inch diameter) OR 3 oval flatbreads (6x8-inches)

2 tsp. olive oil, optional

1 cup grape or cherry tomato halves

1/2 cup thinly sliced spinach OR basil leaves

Salt and pepper, as desired

3/4 cup shredded Italian cheese blend

Crushed red pepper, Optional


Heat oven to 450°F. Coat large nonstick skillet with cooking spray; heat over medium heat until hot.

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.

Place flatbreads on baking sheets; lightly brush tops with oil, if desired. Top with scrambled eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper, if desired. Sprinkle evenly with Italian cheese blend.

Bake in 450°F oven until cheese is melted, about 5 minutes. Sprinkle with red pepper, if desired. Cut each pizza into 4 pieces; Serve immediately.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium601 mg
Protein20 g
Cholesterol296 mg
Total Fat15 g
Saturated Fat6 g
Polyunsaturated Fat2 g
Monounsaturated Fat3 g
Total Carbohydrates30 g
Dietary Fiber1 g

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