Mini Egg, Tomato & Spinach Breakfast Flatbreads
September 12, 2016
An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!
- Yields: 4 Flatbreads
Directions
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.
