Pesto Flatbread

basil pesto, jammy egg, creamy cheese, and sun-dried tomatoes all on a whole wheat lavash.

Need a quick breakfast or lunch? I've got you, boo.

Instead of frying, your egg is baked on a soft flatbread with a bed of basil pesto, creamy cheese, and tart sun-dried tomatoes. Minimal effort, easy cleanup, and sure to be your new favorite.

"Is it a pizza? Flatbread? Breakfast? Lunch? All I know.....it's scrumptious."

Why should you try this flatbread?

*Elevate- Boring old eggs with these flavor-packed upgrades.

*Perfect Seasonings- fresh herbs, sea salt, cracked black pepper, and everything bagel seasoning are all you need.

*Easy – The entire meal comes together in less than 20 minutes!

Pesto Flatbread

Ingredients:

• 1 flatbread (or toast or tortilla or homemade dough)

• 1- 2 eggs

• 1 tsp olive oil *or spray

• 1 tbsp minced garlic

• Light cottage cheese and mozzarella or feta

• Basil pesto and basil paste *optional

• Julienned sun-dried tomatoes

• Sea salt, cracked black pepper, everything bagel seasoning, parsley, chili flakes

(Serves 1)

Method:

1. Preheat oven to 425°F.

2. On a greased baking tray, add your flatbread and brush with a little olive oil or spray. Add minced garlic, crack over 1 egg to the center of the flatbread, top with pesto, cheese, sun-dried tomatoes, and seasonings.

3. Add pan to the oven and bake for 7-10 minutes. Keep an eye on the flatbread to make sure the edges aren't burning! Egg should be set and jammy. *I also like to serve mine with some spinach and arugula on the side.

4. Grab a fork and knife, or just tear the flatbread with your hands! Enjoy :)

*Nutritional values may vary based on what you use. The values below include 1 flatbread, 1 tbsp pesto, basil paste, a little over 1/4 c cottage cheese, fat free mozzarella, 1 egg, and sun-dried tomatoes.

1 flatbread: 367 calories ~ 38g carbs , 10g fat, 30g protein