Egg Tomato and Spinach Flatbreads

A quick and tasty Italian-inpired snack that is great for sharing.



Category: Appetizers



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

  1. Heat oven to 450 degrees.
  2. Coat a large skillet with cooking spray and heat over medium heat.
  3. 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.
  4. Place flatbreads on baking sheets. Lightly brush the top of each flatbread with olive oil.
  5. 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.
  6. Bake in the 450 degree oven until cheese is melted, about 5 minutes.
  7. Cut each flatbread into pieces and serve immediately.