Breakfast Flatbread with Veggies
A colorful and veggie-packed breakfast flatbread that is quick to prepare and delicious, perfect for a nourishing start to your day.
Ingredients
Main Ingredients
- 1 piece pre-made flatbread or naan for variety
- 1 cup shredded cheese any kind you prefer
- 2 large eggs optional for added protein
- 1 cup mixed vegetables (bell pepper, red onion, baby spinach, tomatoes, zucchini) feel free to use any veggies you have
Seasoning
- to taste salt
- to taste black pepper
- 1 teaspoon dried oregano or any herbs of choice
- 1 tablespoon olive oil optional, for drizzling
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare your vegetables by chopping them to your liking.
- Lay the flatbread on a baking tray.
- Evenly scatter the shredded cheese over the flatbread.
- Add the chopped vegetables on top of the cheese.
- Create a small well on the flatbread for each egg, if using.
Cooking
- Season with salt, pepper, and oregano, then drizzle olive oil on top.
- Bake in the preheated oven for about 15 minutes or until the cheese is bubbly and the edges of the flatbread are crispy.
- Slice the flatbread and serve warm.
Notes
For a healthier option, consider using whole grain flatbread and lighter cheese. Leftovers can be stored in the fridge and reheated in a pan for best texture.