Flatbread Breakfast, Lunch
December 2, 2014
Enjoy this fantastic dish for breakfast or lunch.
1 tablespoon olive oil
½ cup thinly sliced red bell pepper
½ cup halved and sliced zucchini
½ cup asparagus pieces, each about 1-inch long
6 large eggs
1 ounce goat cheese or cream cheese
3 tablespoons milk
½ teaspoon salt
¼ teaspoon pepper
1 Toufayan Flatbread
In 7-inch oven proof, non-stick skillet over medium heat, in hot oil, cook red pepper, zucchini and asparagus pieces until tender-crisp, about 5 minutes, stirring occasionally.
Place Toufayan Flatbread under broiler for 2 minutes just until lightly toasted.
Remove to plate.
In medium bowl beat eggs, milk, salt and pepper.
Pour over vegetables in skillet; dot with crumbled goat cheese.
Cook over medium heat 5 to 6 minutes, until most of the egg has set.
Place the skillet about 6 inches under the broiler.
Cook about 3 minutes or until the eggs are set and slightly puffed.
Slide frittata onto toasted flatbread.
Keep in mind, this recipe can feed up to four. Just cut the ingredients by half to reduce the serving size if necessary. Try with your choice of toasted Toufayan Flatbreads!