Description
A vibrant and hearty breakfast flatbread topped with colorful veggies and a perfectly cooked egg, all held together with creamy spaghetti squash.
Ingredients
Scale
- 2 flatbreads (whole wheat pita or naan)
- 1.5 cups cooked spaghetti squash
- 1 tomato, diced
- 1 cup shredded cheddar cheese
- 1 tablespoon parsley leaves, chopped
- 2 medium eggs
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place pita breads on a large baking sheet lined with parchment paper.
- Top each pita with about ¾ cup roasted spaghetti squash.
- Add half a diced tomato on top of each pita.
- Sprinkle about ½ cup shredded cheddar cheese over each pita.
- Add fresh parsley on top of the cheese.
- Make a ‘nest’ in the middle of each pita and crack an egg into it.
- Season with salt and pepper.
- Bake at 375°F (190°C) for 10-18 minutes, or until the egg is cooked to your liking.
- Carefully transfer flatbreads to a plate and cut into wedges to serve.
Notes
For added flavor, consider mixing cheese types or adding chopped bell peppers. Adjust egg cooking time based on texture preference.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 186mg