How To Make Flatbreads with Brunch-Style Eggs
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Serves:
Ingredients
- 4 flatbreads
- 8 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tbsp butter
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh herbs (such as parsley, basil, and chives)
- Optional toppings: crumbled feta cheese, sliced avocado
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the eggs, milk, salt, and pepper.
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In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until scrambled and cooked through.
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Place the flatbreads on a baking sheet and warm them in the preheated oven for 2-3 minutes.
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Divide the scrambled eggs evenly among the flatbreads, spreading them out in an even layer.
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Top the eggs with cherry tomatoes and fresh herbs. Add any optional toppings, if desired.
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Serve the flatbreads warm, cut into wedges, and accompanied by a side salad.
Nutrition
- Calories : 290kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 395mg
- Sodium : 430mg
- Total Carbohydrates : 26g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 17g
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