Egg Tomato and Spinach Flatbreads
A quick and tasty Italian-inpired snack that is great for sharing.
Prep
Cook
| Category: | Appetizers |
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Ingredients
Ingredients
| 8 Oakdell Omega-3 Brown Eggs |
| 2 tablespoons shredded Parmesan cheese |
| 4 individual round flatbreads (if you can’t find round, just cut the flatbread to the desired size and shape) |
| 2 teaspoons olive oil |
| 1 cup grape or cherry tomatoes, halved |
| 1/2 cup thinly sliced spinach |
| 3/4 cup shredded Italian cheese blend or mozzarella |
| Salt and pepper to taste |
Egg Tomato and Spinach Flatbreads Directions
- Heat oven to 450 degrees.
- Coat a large skillet with cooking spray and heat over medium heat.
- Beat eggs and Parmesan cheese in a medium bowl until blended. Pour eggs into skillet. As the eggs begin to set, use a spatula to lift and fold the eggs. Remove from heat as soon as the eggs are cooked through.
- Place flatbreads on baking sheets. Lightly brush the top of each flatbread with olive oil.
- Top each flatbread with eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper. Sprinkle the Italian cheese blend or mozzarella over the top.
- Bake in the 450 degree oven until cheese is melted, about 5 minutes.
- Cut each flatbread into pieces and serve immediately.