Start your day with a delicious and nutritious breakfast with this Sunny-Side-Up Egg and Baby-Spinach Flatbread. This wholesome flatbread combines fresh baby spinach, perfectly cooked sunny-side-up eggs, and a crispy flatbread base for a quick and satisfying meal. It’s perfect for breakfast, brunch, or even a light lunch, providing the energy boost you need to tackle your day.
Preheat your oven to 400°F (200°C). Place the flatbread on a baking sheet and lightly brush it with 1 tablespoon of olive oil. Bake for 5 minutes until it starts to crisp up.
While the flatbread is baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the baby spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper.
Remove the flatbread from the oven and evenly spread the sautéed spinach over it. If using, sprinkle the shredded mozzarella cheese on top.
Crack the eggs over the flatbread, then return it to the oven and bake for another 5-7 minutes, or until the egg whites are set but the yolks are still runny.
Remove from the oven, season with additional salt, pepper, and red pepper flakes (if desired). Serve immediately and enjoy!
Notes
Nutrition Facts (per serving): Fat: 18 g Saturated fat: 4 g Cholesterol: 190 mg Carbohydrates: 24 g Protein: 12 g Sodium: 400 mg Fiber: 2 g Sugar: 2 g
This Sunny-Side-Up Egg and Baby-Spinach Flatbread is a quick, nutritious meal that’s perfect for any time of the day. With its combination of crispy flatbread, fresh spinach, and protein-packed eggs, this dish is both healthy and satisfying. Enjoy it for breakfast, brunch, or even a light dinner for a flavorful, wholesome option.