Description
A cozy and nutritious breakfast featuring baked eggs, roasted spaghetti squash, and cheesy goodness on a flatbread.
Ingredients
Scale
- 2 Flatbreads (pita or naan)
- 1.5 cups Cooked Spaghetti Squash
- 1 Tomato (diced)
- 1 cup Shredded Cheddar Cheese
- 1 tablespoon Chopped Parsley Leaves
- 2 Medium Eggs
- Salt and Pepper (to taste)
Instructions
- Preheat your oven to 400°F.
- Place the pita breads on a large baking sheet.
- Top each pita flatbread with about ¾ cup of roasted spaghetti squash.
- Add half a diced tomato on top of each flatbread.
- Sprinkle about ½ cup of shredded cheddar cheese over each.
- Add some freshly chopped parsley on top of the cheese.
- Create a ‘nest’ in the center of each flatbread and crack an egg into it.
- Season with a pinch of salt and freshly ground black pepper.
- Bake at 375°F for 10-18 minutes, or until the egg is cooked to your preference.
- Carefully transfer flatbreads to a plate and cut into four wedges to serve.
Notes
For crunchier bases, lightly toast the flatbreads before adding toppings. Customize with different cheeses or fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 186mg