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An easy and impressive brunch idea — just scramble eggs, spoon onto flatbread, sprinkle with toppings, bake until...
An easy and impressive brunch idea — just scramble eggs, spoon onto flatbread, sprinkle with toppings, bake until bubbly, and serve!
Ingredients
- Cooking spray
- 6 eggs, beaten
- 2 Tablespoons finely shredded Parmigiano-Reggiano
- 4 individual round flatbreads (six-inch diameter)
- 2 Teaspoons olive oil (optional)
- 1 Cup grape or cherry tomato halves
- 1/2 Cup spinach or basil leaves, thinly sliced
- Salt and pepper (optional)
- 3/5 Cups shredded Italian cheese blend
- Crushed red pepper (optional)
Servings4
Calories Per Serving429
Folate equivalent (total)195µg49%
Riboflavin (B2)0.7mg38.8%
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
Artichoke Tomato and Spinach Flatbread
This post may contain affiliate links. Please read our disclosure policy.
