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Spinach Feta Egg White Toast on a Sun-Dried Tomato Flatbread

INGREDIENTS:

spinach egg white flatbread

For the Flatbreads: 

Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.

INSTRUCTIONS

  • Heat up a medium-size skillet to medium-low heat, spray with cooking spray to prevent sticking. A nonstick pan would be best.
  • Add a 1/2 cup of the spinach to the pan and cook until slightly wilted.
  • Add 4 of the egg whites (about 1/2 cup if using liquid egg whites) to a small mixing bowl and lightly whisk, then add the whisked egg whites to the pan and season with salt and pepper.
  • Cook the egg whites in an even layer, once they are done, run a rubber spatula around the edge and fold into thirds, sprinkling feta cheese into between each layer.
  • Remove and let cool for a minute. Repeat with the remaining 1/2 cup of spinach and egg whites.
  • Layout the cooked flatbreads and top each with the cooked egg whites and spinach.
  • Serve warm, slice and enjoy!
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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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