This flatbread combines the rich flavors of prosciutto and creamy ricotta with the peppery bite of fresh arugula, creating a breakfast that's both indulgent and nutritious. With vibrant cherry tomatoes and a drizzle of balsamic glaze, each bite is a delightful medley of textures and tastes. Perfect for those needing a quick yet sophisticated breakfast solution, this flatbread is as eye-catching as it is flavorful. Ready in under 20 minutes, it's ideal for busy mornings or leisurely brunches alike.
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Print this recipeIngrédients
- 2 cups arugula
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 4 flatbreads flatbreads
- 4 slices prosciutto
- 1/4 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic glaze
Instructions
- Heat the olive oil in a skillet over medium heat.
- Crack the eggs into the skillet and scramble until fully cooked, about 4-5 minutes.
- Warm the flatbreads in the oven or a separate skillet.
- Spread ricotta cheese evenly over each flatbread.
- Top with scrambled eggs, prosciutto slices, cherry tomato halves, and fresh arugula.
- Season with salt and pepper to taste.
- Drizzle balsamic glaze over the flatbreads and serve immediately.
Nutrition
Serving: 100g | Calories: 420kcal | Carbohydrates: 38g | Protéines: 23g | Fat: 20g | Sucre: 5g