Veggie-Loaded Breakfast Flatbread
5
Points®
Temps total: 15 min • Préparation: 10 min • Cuisson: 5 min • Portions: 1 • Difficulté: Facile
Toasted pita flatbread offers a great way to pile on veggies and start your day off in a produce-packed way. A quick stint under the broiler crisps the pita so that it holds up well under the vegetables, which get lightly wilted in a skillet. A little feta cheese provides richness, and a fried egg provides protein. You can easily scale the recipe up to serve two or more people; just use larger skillets to cook a greater volume of vegetables and more eggs.
Ingrédients
Cooking spray
4 spray(s)
Whole wheat pita
1 large
Egg
1 large
Kosher salt
⅛ tsp(s), divided
Black pepper
⅛ tsp(s), divided
Baby spinach
2 cup(s)
Zucchini
1 cup(s), ribbons
Grape tomatoes
¼ cup(s), halved
Crumbled feta cheese
1 tbsp(s)
Instructions
1
Preheat the broiler to High. Broil the pita until crisp, 1 to 2 minutes on each side.
2
Meanwhile, coat a small nonstick skillet with cooking spray. Heat the pan over medium heat. Crack the egg into the pan; sprinkle with a pinch each of salt and pepper. Cook until desired degree of doneness, 3 to 4 minutes.
3
While the egg cooks, coat a medium nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add the spinach, zucchini, tomatoes, and remaining pinch each of salt and pepper; cook, tossing frequently with tongs, until just wilted, 1 to 2 minutes. Arrange the spinach mixture on the pita; sprinkle with feta and top with the egg.
4
Serving size: 1 topped flatbread
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