Green Goddess Breakfast Flatbread
Talk about and amazing way to get all of those healthy and delicious veggies into your day! Zucchini is in season and grab them while you can because it is probably one of my favorites to cook with!
Servings: 1
Equipment
- Saute pan
- Stove
- Sheet pan
- Parchment paper
Ingredients
- 1/2 Cup Zucchini shredded
- 1/2 Onion sliced
- 2 Morning star veggie sausages
- 1 CutDaCarb flatbread Grab them online
- 28 grams Fat free cheddar cheese Kraft brand
- 28 grams Fat free mozzarella Kraft brand
- 1/2 Fresh spinach unpacked, chopped
- Dak's Green Zest seasoning code: chefallie10 for 10% off online
- Dak's Nothing But Ranch seasoning Link on homepage for 10% off
- 3 Eggs Eggland's Best
- 28 grams Avocado
- Scallions to garnish
- Salt & pepper to taste
Instructions
- First preheat oven to 375
- In the microwave defrost morning star veggie sausage patties before browning on the stove. This helps the cooking process.
- On the stove, sauté the shredded zucchini and onions until translucent and the water from the zucchini is just about all gone. You don't want a soggy flatbread
- Once veggie sausage is done, place on the stove to crisp up
- Time to start assembling the flatbread. Grab and cookie sheet, place the CutDaCarb down. Sprinkle both cheeses, sautéed zucchini and onions, chopped spinach. Season veggies with Nothin But Ranch & Green Zest seasonings. Season with salt & pepper to taste.
- Place the flatbread into the oven until the cheeses are melted. While in the oven get the eggs ready however you'd like them. I seasoned mine with salt, pepper and more Nothing But Ranch seasoning.
- Take the flatbread out, chop the veggie sausages up and place on the flatbread along with the eggs, avocado, scallions and more salt & pepper to taste.
Notes
10 WW ( Green plan ) - Use egg whites or egg beaters for less points
5 WW ( Blue & Purple plan )
7 Bites on Better Balance iTrackBites
664 Calories