Flatbread with Pesto, Eggs and Mozzarella

Name: Flatbread with Pesto, Eggs and Mozzarella
Total time: 25 min
Yield: 3
Ingredients: 1 pcs Tortilla; 3 tbsp Pesto; 4 pcs Eggs; 125 g Mozzarella; 2 pcs Tomato; 10 pcs Olives; 30 g Parmesan; 0.5 tsp Salt; 0.5 tsp Ground black pepper

25 min

A thin flatbread becomes the base for breakfast: pesto, eggs, mozzarella, tomatoes and olives bake right on it. Cut into wedges like a pizza.

Ingredients

3 servings

Tortilla(large, or lavash)1 pcs

Pesto3 tbsp

Eggs4 pcs

Mozzarella(torn by hand)125 g

Tomato(sliced into rounds)2 pcs

Olives(sliced into rings)10 pcs

Parmesan(grated)30 g

Salt0.5 tsp

Ground black pepper0.5 tsp

Instructions

Lay the flatbread in the basket, pushing the edges up the sides so it forms a case for the filling.

Spread the flatbread with pesto.

Crack the eggs over it, spreading them across the whole surface.

Add pieces of mozzarella, tomato rounds and olive rings, season with salt and pepper.

Cook at 180 °C (356 °F) for 15 minutes.

Scatter over the grated Parmesan and give it 3 more minutes at 180 °C (356 °F).

Cut into wedges and serve hot.

Breakfast View all recipes