Golden, crisp-edged flatbread, a blanket of melted cheese, and perfectly runny egg yolks — this cheesy flatbread breakfast tastes like café brunch but comes together in one skillet in about 10 minutes. If you love fast egg breakfasts, you will also enjoy our Caprese Omelet with Mozzarella and Pesto, and it pairs beautifully with a Healthy Kiwi Apple Banana Smoothie on busy mornings.
Ingredients
- Flatbreads (lavash or tortillas)
- 2 eggs
- 50 g hard cheese, grated
- 1 tomato, diced
- Butter or oil, for the skillet
- Salt and freshly ground black pepper, to taste
Instructions
- Warm a flatbread in a buttered skillet over medium heat until lightly golden underneath.
- Crack the eggs onto the flatbread, then sprinkle with the grated cheese and diced tomato.
- Cover with a lid and cook on low heat for 3–4 minutes, until the whites are set, the cheese is melted, and the yolks are still runny.
- Season with salt and pepper, then fold or slice and serve immediately.
Tips
- Keep the heat low once the eggs go in — gentle heat sets the whites while leaving the yolks gloriously runny. Serious Eats has excellent guides on egg cookery if you want to geek out on technique.
- Lavash gives the thinnest, crispiest base; a flour tortilla makes a slightly softer, chewier version — both work well.
- Dress it up with sliced avocado, chili flakes, or fresh herbs right before serving; Allrecipes has more quick breakfast inspiration.
Nutrition: per serving: 320 kcal, protein 16 g, fat 18 g, carbs 24 g.
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