All hail the Flatbread!

I'm in love! On my quest to eat in rather than eat out, I've decided flatbreads would be most facile, quick & versatile. You just choose your favorite toppings and voila! Ready to eat in minutes!

Sun-dried tomato, Goat Cheese, Egg & Arugula over Pesto

Ingredients:

1 sheet lavash flatbread (white or whole wheat)

3 T pesto sauce

3 pieces sun-dried tomatoes, chopped

2 T crumbled goat cheese

2 large eggs

salt & cracked pepper

1 C Arugula

Directions:

Pre-heat oven to 375 degrees

Spread pesto sauce evenly on lavash bread

Sprinkle evenly with sun-dried tomatoes and goat cheese

Crack an egg on each side of the flatbread & season yolk with salt & pepper

Bake for 7-10 minutes, or until egg is cooked as desired

Take out of oven, cut in half, garnish with arugula. Serve

Variations:

Prosciutto, Brie, Egg, Tomato, Truffle oil & Arugula

Ingredients:

1 sheet lavash flatbread (white or whole wheat)

2 slices prosciutto

4 slices double cream brie cheese

2 large eggs

4 slices tomato rounds

1 T black truffle oil

1 C Arugula

Directions:

Pre-heat oven to 375 degrees

Brush truffle oil evenly on lavash bread

Layer flatbread with prosciutto, brie & tomatoes in that order

Crack an egg on each side of the flatbread & season yolk with salt & pepper

Bake for 7-10 minutes, or until egg is cooked as desired

Take out of oven, cut in half, garnish with arugula. Serve

Nina’s Ham & Cheese Omelette

I normally don't like omelette but this was such a pleasant surprise. I was completely blown away at how simple and delicious this breakfast classic turned out. Kudos to Nina!

Ingredients

Toppings:

1 small shallot, chopped finely

1 small tomato, chopped finely

1/4 C Ham

pinch of dried basil, thyme & oregano

Basic Omelette:

1 T butter

1 T oil

2 large, free range eggs

1/8 C milk

1 T Cream (optional)

salt & pepper to taste

2 T Cheddar cheese, cut into cubes

Directions:

Prepare toppings

Beat the eggs then add the milk & cream together in a bowl. Season with salt and pepper.

Heat a frying pan over medium flame. Add butter and olive oil and allow to melt.

Saute choice toppings. Add the egg mixture onto the pan. Add cheese.

Allow to cook and set over low heat, this takes a few minutes.

Remove from pan and serve with toast.

Variations:

Choice of cheese - Cheddar & Parmesan; Ham & Mushroom; Crispy fried pancetta or bacon;

Cherry Tomato & Spring Onion, Basil, Parsley and Bell peppers

Molly's Baked Swiss and Sausage Omelet

Although this recipe is originally by Gaida De Laurentiis, Molly substituted the Gruyere cheese to Swiss and instead of whole milk, she used 1% milk. Yummmm...

Ingredients

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup 1% milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Swiss cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Swiss cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.