Scrambled Egg Flatbread
This recipe is the result of Dave's creativity and the need to use up some ingredients that were crowding the fridge. We go through cycles where we have everything we need and then suddenly we have partially full containers of things we don't need at all. This features the Brooklyn Bred thin pizza crust that we've been obsessed with lately and several ingredients that we had in the fridge for a quick breakfast flatbread.
A Vegetarian & Cooking original.
-Packaged thin pizza crust
-2 tablespoons jalapeno cheddar cream cheese dip, softened
-1 ounce goat cheese
-1 tablespoon Greek yogurt
-1/4 cup microgreens
-Salt and pepper
Preheat the oven according to package directions.
Mix eggs, Greek yogurt, salt and pepper, then cook on the stove over medium heat, folding mixture frequently, until firm.
Spread softened cheddar cream cheese dip evenly over crust. Top with crumbled goat cheese and scrambled eggs. Bake for five minutes. Add microgreens and serve.
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