American Egg Board
An easy and impressive brunch idea — just scramble eggs, spoon onto flatbread, sprinkle with toppings, bake until bubbly, and serve!
Heat the oven to 450 degrees F. Coat a large nonstick skillet with cooking spray; heat over medium heat until hot.
Beat the eggs and Parmigiano-Reggiano in medium bowl until blended. Pour the eggs into the skillet. As eggs begin to set, gently pull them across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting, and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
Place the flatbread on baking sheet; lightly brush top side with oil, if desired. Top with scrambled eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper, if desired. Sprinkle with Italian cheese blend.
Bake in 450 degree F oven until cheese is melted, about 5 to 6 minutes. Sprinkle with red pepper, if desired. Cut each pizza into four pieces and serve immediately.