SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD

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Sunny-Side-Up Egg and Baby-Spinach Flatbread image

Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.

Provided by Martha Stewart

Categories     Bread Recipes

Time 15m

Number Of Ingredients 7

1 (10-inch) whole-wheat flatbread
2 tablespoons extra-virgin olive oil
4 cups baby spinach
1/8 small red onion, thinly sliced
1 tablespoon lemon juice
Coarse salt and ground black pepper
3 large eggs

Steps:

  • Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
  • Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.

Nutrition Facts : Calories 352 g, Cholesterol 317 g, Fat 24 g, Fiber 5 g, Protein 14 g, SaturatedFat 5 g, Sodium 477 g

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