Ingredients
Scale
- 1 rectangular whole grain flatbread (mine was 9.5 in x 7.5 in & had 9 g protein, 8 g fiber)
- About 2 teaspoons basil pesto (store bought or homemade recipe here)
- Italian shredded cheese
- 2 teaspoons olive oil (can use the oil from the sun dried tomatoes)
- 3 Tablespoons chopped red onion
- 3 Tablespoons chopped sweet bell pepper (ok to use frozen)
- 2 – 3 Tablespoons chopped sun dried tomatoes (store bought or homemade recipe here)
- 1 egg, scrambled
- Pepper jack cheese, shredded
Instructions
- Set the flatbread on a cutting board or plate lengthwise. Spread a very thin layer of basil pesto on the bottom half of the flatbread, then sprinkle lightly with shredded Italian cheese.
- In a medium frying pan over medium heat, saute the onions until soft and translucent, then add the peppers and cook until softened. Remove from heat and sprinkle over the cheese layer, then sprinkle the sun dried tomatoes on.
- Scramble the egg, leaving it a little wet. Spread bits of egg all over the bottom half of your flatbread. Sprinkle with a bit more Italian cheese, then the pepper jack. Fold the top half down over to cover the flatbread.
- Over medium heat, lightly coat the frying pan with avocado oil (or cooking spray) and set the flatbread, cheesy side down, in the pan. Cover and let cook until the bottom side is golden brown and a little crispy, then flip the flatbread and cook until the other side is browned as well. Remove from heat, cut into pieces and enjoy!
Notes
- You can also use a whole wheat tortilla in place of the flatbread.
- For extra crunch: when you flip the flatbread, you might want to add a little oil to the pan to crisp up the other side.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 flatbread
- Calories: 399
- Fiber: 8 g
- Protein: 30 g
Keywords: Italian, Flatbread, Breakfast, Egg, Pesto, Sun Dried Tomato