Egg and Arugula Flatbread

Egg and Arugula Flatbread

Basic Information

• Servings: 2
• Serving Size: 1 flatbread
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Mediterranean
• DASH
• Halal

Equipment

• Medium skillet
• Baking sheet
• Small bowl
• Whisk
• Measuring cups

Ingredients

1. 2 whole grain flatbreads (gluten-free for Gluten-Free tag)
2. 4 large eggs, beaten
3. 1 cup arugula
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 400°F and place flatbreads on a baking sheet.
2. In a medium skillet over medium heat, heat olive oil.
3. Pour beaten eggs into the skillet, season with salt and pepper, and scramble until fully cooked, about 3-4 minutes.
4. Divide scrambled eggs evenly over the two flatbreads.
5. Bake flatbreads for 5-7 minutes until slightly crispy.
6. Top each with 1/2 cup arugula and serve warm.

Storage

Best served fresh. Store flatbreads at room temperature for up to 3 days; refrigerate cooked eggs for up to 3 days.

Nutrition

• Calories: 300
• Protein: 16g
• Fat: 14g
• Carbs: 28g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A