Ingredients
- 1 cup Potatoes diced small
- 3 tsp Extra-virgin olive oil
- 4 oz Chorizo sausage links chopped
- 2 small Flatbread
- 1/4 cup White Cheddar shredded
- 4 Eggs
- 3 Grape tomatoes chopped small for garnish
- Fresh cilantro garnish
- 6 slices Jalapeño pepper optional
- 1 Mandarin Orange peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 350 degrees.
- Bring a pot of salted boiling water to a boil. Cook the potatoes until tender then drain well.
- Heat a saute pan on medium heat. Once hot, add the oil (reserve 2/3 of the oil for the eggs). Saute the chorizo until nicely browned, then add in the potatoes and continue to sauté browning the potatoes. Season with salt and pepper to taste.
- Place the flatbread on a baking sheet and top with cheese evenly. Bake in the oven to melt the cheese, about 2 to 3 minutes.
- Preheat a non-stick pan over medium low heat. Add the remaining oil. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs start to become firm, add 1 to 2 tablespoons of water and cover with a lid to help firm the whites quicker. Season with salt and pepper.
- Serve the eggs on the flatbread. Top with chorizo potato mixture. Garnish with tomato, cilantro, and jalapeño. Serve with orange.
Nutrition
Calories: 440kcal | Carbohydrates: 40g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 434mg | Potassium: 660mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1152IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 3mg
Breakfast Flatbread
Ingredients
- 1 cup Potatoes diced small
- 3 tsp Extra-virgin olive oil
- 4 oz Chorizo sausage links chopped
- 2 small Flatbread
- 1/4 cup White Cheddar shredded
- 4 Eggs
- 3 Grape tomatoes chopped small for garnish
- Fresh cilantro garnish
- 6 slices Jalapeño pepper optional
- 1 Mandarin Orange peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 350 degrees.
- Bring a pot of salted boiling water to a boil. Cook the potatoes until tender then drain well.
- Heat a saute pan on medium heat. Once hot, add the oil (reserve 2/3 of the oil for the eggs). Saute the chorizo until nicely browned, then add in the potatoes and continue to sauté browning the potatoes. Season with salt and pepper to taste.
- Place the flatbread on a baking sheet and top with cheese evenly. Bake in the oven to melt the cheese, about 2 to 3 minutes.
- Preheat a non-stick pan over medium low heat. Add the remaining oil. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs start to become firm, add 1 to 2 tablespoons of water and cover with a lid to help firm the whites quicker. Season with salt and pepper.
- Serve the eggs on the flatbread. Top with chorizo potato mixture. Garnish with tomato, cilantro, and jalapeño. Serve with orange.
Nutrition
Calories: 440kcalCarbohydrates: 40gProtein: 20gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 342mgSodium: 434mgPotassium: 660mgFiber: 5gSugar: 11gVitamin A: 1152IUVitamin C: 14mgCalcium: 203mgIron: 3mg
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