This recipe for Sunny-Side-Up Egg and Baby-Spinach Flatbread will treat you to the ideal balance of tastes and nutrition. The mix of the crispy flatbread crust, the earthy freshness of baby spinach, and the creamy yolk from the sunny-side-up eggs is what makes this meal unique. Each element is given the opportunity to shine because to the ingredients’ simplicity, making for a filling and healthy dinner. Try it out and indulge in a delicious gastronomic experience for yourself.
Prep time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes
Ingredients
- 4 cups baby spinach
- 1/8 red onion, thinly sliced
- 3 large eggs
- 1 tablespoon lemon juice
- Salt and ground black pepper to taste
- 2 flatbreads or naan breads
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, wilt the baby spinach with a splash of water until just wilted.
- Remove the spinach from the skillet and set aside.
- In the same skillet, fry the eggs sunny-side-up until the whites are set but the yolks are still runny.
- Meanwhile, place the flatbreads on a baking sheet and warm them in the preheated oven for 5 minutes.
- Remove the flatbreads from the oven and top each with wilted spinach and sliced red onion.
- Carefully transfer a sunny-side-up egg onto each flatbread.
- Drizzle with lemon juice and season with salt and pepper to taste.
- Serve immediately.
How to serve
Serve the sunny-side-up egg and baby-spinach flatbread hot, either as a hearty breakfast, a light lunch, or a satisfying dinner.
Nutritional information per serving
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 210mg
- Sodium: 570mg
- Total Carbohydrates: 32g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 20g