Veggie Breakfast Flatbread
Start your day with a burst of flavor and nutrition with this Veggie Breakfast Flatbread. Topped with creamy avocado, vibrant vegetables, and protein-packed eggs, this dish is not only visually appealing but also a wholesome way to fuel your morning. Perfect for a quick weekday breakfast or a leisurely weekend brunch, this recipe is both satisfying and healthy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 whole wheat flatbread
- 2 tablespoons olive oil
- 1 avocado, sliced
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, diced
- 2 large eggs
- Salt and pepper to taste
- 50 grams feta cheese, crumbled
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Brush the flatbread with olive oil and place it on a baking sheet.
- In a skillet, heat olive oil over medium heat; add the red onion and sauté until translucent.
- Stir in the red bell pepper and tomato; cook for another 3 minutes.
- Meanwhile, prepare the eggs in a separate pan to your liking (scrambled or fried).
- Spread the sautéed vegetables evenly over the flatbread.
- Top with sliced avocado and cooked eggs.
- Sprinkle crumbled feta cheese over everything; season with salt and pepper.
- Bake for about 5-7 minutes until golden brown.
- Garnish with fresh basil leaves before serving.
Nutrition
- Serving Size: 1 flatbread (220g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://tastyamelia.com/veggie-breakfast-flatbread/