Mediterranean Egg & Veggie Breakfast Flatbread
Whip up a Mediterranean-inspired breakfast that’s as easy as it is delicious. This egg & veggie flatbread layers hard boiled eggs, fresh vegetables, and vibrant herbs on a warm flatbread for a colorful, protein-packed meal. It’s a fun, approachable recipe that can be customized and served any time of day.
Ingredients
2 Eggland’s Best eggs, large
1 flatbread or naan
½ cup roasted cherry tomatoes
¼ cup roasted zucchini
2 tbsp whipped feta or feta yogurt spread
1 tsp olive oil
pinch of chili flakes
fresh parsley, for garnish
salt & pepper to taste
Arugula
Preparation
- Preheat oven to 425°F. Toss cherry tomatoes and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, or until tender.
- Meanwhile, toast the flatbread in the oven or a skillet until crisp and lightly golden.
- Spread whipped feta evenly over the toasted flatbread.
- Add the roasted cherry tomatoes and zucchini.
- Top with a handful of fresh arugula.
- Cook Eggland’s Best eggs sunny-side up to your desired doneness. Carefully place the eggs on top of the flatbread.
- Drizzle with olive oil, sprinkle with chili flakes, and garnish with parsley.
- Season with additional salt and pepper, if desired, and serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 320 |
| Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 180mg |
| Sodium | 250mg |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Protein | 16g |
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