Ingredients
| large EGGS |
6
|
| finely shredded Parmesan cheese |
2 Tbsp.
|
| individual round flatbreads (6-inch diameter) OR 3 oval flatbreads (6×8-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
|
Directions
- HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot.
- BEAT eggs and Parmesan cheese in a medium bowl until blended. POUR eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting, and folding eggs — until thickened, and some visible liquid egg remains. Do not stir constantly. Do not overcook.
- PLACE flatbreads on baking sheets; lightly BRUSH tops with oil if desired. TOP with scrambled eggs, tomatoes, and spinach, dividing evenly. SEASON with salt and pepper if desired. SPRINKLE evenly with Italian cheese blend.
- BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper if desired. CUT each pizza into FOUR pieces. SERVE immediately.
Insider Tips
- An easy and impressive brunch idea: Add variations and guests can create their own.
- This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
281
|
| Total fat |
16 g
|
| Saturated fat |
6 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
5 g
|
| Cholesterol |
296 mg
|
| Sodium |
498 mg
|
| Carbohydrates |
17 g
|
| Fiber |
4 g
|
| Sugar |
2 g
|
| Protein |
20 g
|
| Vitamin A |
156 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
54 mcg
|
| Choline |
221 mg
|
| Calcium |
254 mg
|
| Iron |
2 mg
|
| Potassium |
213 mg
|