Roasted Veggie and Egg Breakfast Flatbread

• 1 flatbread
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 eggs
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, red bell pepper, zucchini, red onion with olive oil, salt, pepper, garlic, paprika, and chili flakes.
3. 3 Spread vegetables on a baking sheet and roast for 15-20 minutes until tender.
4. 4 While vegetables roast, heat a skillet over medium heat.
5. 5 Toast the flatbread in the skillet until warm.
6. 6 Crack eggs into the skillet, cooking sunny-side up until whites are set.
7. 7 Layer roasted veggies on the flatbread, top with eggs, and sprinkle with parsley.

Equipment

• Baking sheet
• Skillet
• Spatula

Variations

• Add avocado slices for a creamy texture.
• Swap the flatbread for a tortilla for a wrap version.

Substitutions

• If you don't have flatbread, use pita or a whole-grain tortilla.
• Substitute cherry tomatoes with diced regular tomatoes.

Pairings

• Fresh orange juice
• A side of roasted potatoes

Nutrition

Tips

• For a cheesier version, add a handful of feta or goat cheese.
• Use whatever veggies you have on hand for a personalized touch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a toaster oven.

Serving Suggestions

• Serve with a side of fresh fruit or a small green salad.
• Pair with a hot cup of coffee or tea.

FAQ