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Feta Breakfast Flatbread
Breakfast flatbread using Naan bread, loaded with feta cheese, avocado, roasted red peppers, and topped with an egg! Pizza for breakfast is a perfect way to start your day 🙂
Prep Time: 5 minutes
Cooking Time: 9 minutes 
Serves: 3
Yield: 3 flatbreads
Ingredients
- 3 naan flatbreads, (size used 5-inch x 9-inch)
- 1 tablespoon olive oil
- ¼ cup Frigo® Whole Milk Ricotta
- ¼ cup hummus
- 1 ripe avocado, sliced thin
- 1 (8-ounce) jar roasted red peppers, sliced thin
- 1 cup Frigo® Crumbled Feta Cheese, divided
- 3 large eggs
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red chili flakes
- 2 cups mixed greens
- ½ lemon, juiced
Directions
Heat oven to 400°F.
Line a baking sheet with parchment paper. Lay the naan flatbreads on it, and brush tops with olive oil.
In a small bowl, mix Frigo® Whole Milk ricotta and hummus together and spoon onto flatbreads. Spread with back of the spoon to coat evenly.
Divide avocados, roasted red peppers, and ½ cup Frigo® Crumbled Feta Cheese between the three flatbreads. Sprinkle with salt, pepper, and crushed red peppers. Bake until lightly browned but not crisp, about 5 minutes. Remove from oven, and gently crack 1 egg on top of the flatbread. Return flatbreads to oven and continue to bake until eggs are softly set and crust is golden, 3-4 minutes.
Serve cooked flatbreads with greens gently tossed in lemon juice. Sprinkle with remaining Frigo® Crumbled Feta Cheese.
Breakfast, done!
