Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

 

 

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.