Week 5dinner·10 min·4 servings·easy
Pesto Egg Flatbreads
Italian-American weeknight
Ingredients
- 4 large eggs
- 4 large flour tortillas
- 0.5 cup basil pesto
- 1 cup shredded mozzarella
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1 tbsp olive oil
Steps
- 1Brush tortillas with pesto; top with mozzarella and spinach.
- 2Bake or skillet-toast 3–4 min until cheese melts.
- 3Fry eggs sunny-side in oil; top each flatbread with an egg and tomatoes.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
quick10-minutevegetarianhealthy
