Simply scramble eggs, spoon
over flatbread, sprinkle with toppings, bake till bubbling, and enjoy!
Ingredients
US|METRIC
5 SERVINGS
cooking spray
6 eggs (beaten)
2 tablespoons Parmesan cheese
4 flatbread (Individual,
6-inch diameter, or 3 oval flatbreads (6x8-inches))
2 teaspoons olive oil
1 cup grape tomatoes
1/2 cup spinach
salt
3/4 cup Italian cheese
crushed red pepper
Preheat the oven to 450°F.
APPLY cooking spray to a large nonstick skillet; Preheat over medium heat until
hot.
BEAT eggs and Parmesan cheese
in a medium mixing bowl until well combined. POUR the eggs into the skillet. As
the eggs begin to set, use an inverted turner to gently PULL the eggs across
the pan, producing big soft curds. CONTINUE cooking — tugging, lifting, and
folding eggs — until thickened and some liquid egg remains visible. Do not
continuously stir. Cooking time should not be exceeded.
Put flatbreads on baking
sheets; BRUSH tops gently with oil if desired. Scrambled eggs, tomatoes, and
spinach, divided evenly, on top. If preferred, season with salt and pepper.
SPREAD evenly with the Italian cheese blend.
Cook at 450°F for 5 minutes,
or until cheese is melted. SPREAD with red pepper flakes, if preferred. CUT
EACH PIZZA INTO FOUR SERVINGS. SERVE RIGHT AWAY.
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