You’ll love your morning when you start with this crunchy, hearty, delicious breakfast flatbread stuffed with scrambled egg, basil pesto, sun dried tomato, sautéed onion, sweet bell pepper and ooey gooey melty cheese. Add a cup of your favorite morning beverage and you’re set for the day.
This breakfast flatbread is not only bursting with delicious flavors, colors and textures, it’s also full of fiber and protein to keep you going all morning long … and possibly even into the afternoon! When I eat this for breakfast, I find I’m not hungry until at least mid-afternoon.
You can choose to eat it all yourself or share with a friend. But you might want to make two in that case. Just sayin’. I wouldn’t want to start any breakfast wars or anything!
Look at that basil-icious olive oil dripping out of there. YUM!!! This flatbread reminds me of all the wonderful flavors of summer, right smack in the middle of the snowiest winter I think we’ve ever had. We have huge piles of snow EVERYWHERE. The banks are so tall, I had a hard time lifting my shovel to clear out the last bit of snow we got from the driveway and the mailbox. My shoulders are not happy with me.
Breakfast Flatbread is Perfect for Enjoying Garden Goodness in the Winter
For me, this breakfast flatbread was the perfect way to use up some of the goodness from my gardens. Over the years, I’ve created quite a collection of various pesto’s in my freezer, including basil, dill, fennel and cilantro pesto. I adore pesto, but I haven’t been very good at using it. So it’s time to change that. (If you don’t have homemade pesto, you can always use store bought pesto.)
Last fall, I also made oven dried tomatoes because I was totally over inundated with small sweet cherry tomatoes that just kept coming! They’ve been happily waiting in their olive oil bath in the fridge for me to use them. As I was cooking, I tasted one and realized I had forgotten how candy sweet they were (and still are!)
Lastly, the bell peppers were another treasure I grew in my garden. I cut them in strips and froze them, putting all the different colors together in a bag. So pretty! And while they’ve lost their crunch, they still taste like just as sweet and delicious as they did last fall.
The flatbreads I purchased at Aldi. They are yummy – and they have 8 g of fiber and 9 g of protein. I love that! If you can’t find flatbread, you can always use a whole wheat tortilla. Bonus if you make your own!
And here’s a closeup so you can see some of the goodness hiding inside. I am lucky I get farm fresh eggs from my yoga friend. I know, I know, eggs are expensive right now. But you only need ONE egg per flat bread. So it’s a great way to stretch your precious eggs and still enjoy them.
Print
Pesto Sun Dried Tomato Breakfast Flatbread
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 1 – 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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
