The Sensitive Kitchen

Saturday, July 02, 2011

Southwest Breakfast Flatbread

Many of my favorite neighborhood restaurants have jumped aboard the trend of fancy flatbread offerings. This morning I found myself hankering for one, but also felt like eating an egg. I bridged the gap with the below recipe - come to think of it, less a recipe than an instructional manual, as I used what I had in my refrigerator. Feel free to customize it according to your specifications.

2 eggs
1 lavosh flatbread, approx. 8"x12"
1/2 c non-chunky salsa of your choice
3 Tbsp cooked black beans
1/4 c breakfast sausage of your choice (my family likes Morningstar)
2 Tbsp chopped green onion
1 handful heirloom cherry tomatoes, halved
1/3 c grated Mexican cheese blend
1 Tbsp cotija cheese
1 Tbsp shredded fresh cilantro

Scramble the eggs. Spread salsa on lavosh to within 1/2" of edges. Sprinkle on scrambled eggs. Add black beans, sausage, green onion, tomatoes and cheeses.

Broil until cheese is melted and edges of lavosh are browned. Sprinkle with cilantro. Cut in wedges or squares (I like to use my kitchen scissors for this). Serve with fruit. Serves 2.

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