Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

 

Pizza for breakfast in a healthy way!

 

INGREDIENTS

large EGGS       6

finely shredded Parmesan cheese      2 Tbsp.

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

olive oil, optional       2 tsp.

grape or cherry tomato halves  1 cup

thinly sliced spinach OR basil leaves 1/2 cup

shredded Italian cheese blend   3/4 cup

 

Preheat the oven to 450°F. APPLY cooking spray to a large nonstick skillet; HEAT over medium heat until heated.

 

Whisk 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. Keep cooking — pulling, lifting, and folding eggs — until thick 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 preferred. 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. Separate EACH PIZZA INTO FOUR SERVINGS. SERVE RIGHT AWAY.