Ingredients
- 4 oz Chicken sausage links
- 2 Flatbread
- 2 tsp Pesto sauce
- 2 tsp Extra-virgin olive oil
- 4 Eggs beaten
- 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits)
- 2 tsp White Cheddar grated
- ½ tsp Red pepper flakes (Optional)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Warm the flatbread in the oven then spread pesto on top.
- Preheat a non-stick pan over low-medium heat with oil. Add the eggs into the pan. Move the eggs using quick circular motions with a spatula until creamy and no longer runny, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat. Season with salt and pepper to taste.
- Serve the eggs over the flatbread with chicken sausage, and pear. Sprinkle the cheese with red pepper flakes if desired.
Nutrition
Calories: 430kcal | Carbohydrates: 29g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 996mg | Potassium: 285mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1090IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg
Pesto Flatbread
Ingredients
- 4 oz Chicken sausage links
- 2 Flatbread
- 2 tsp Pesto sauce
- 2 tsp Extra-virgin olive oil
- 4 Eggs beaten
- 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits)
- 2 tsp White Cheddar grated
- ½ tsp Red pepper flakes (Optional)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Warm the flatbread in the oven then spread pesto on top.
- Preheat a non-stick pan over low-medium heat with oil. Add the eggs into the pan. Move the eggs using quick circular motions with a spatula until creamy and no longer runny, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat. Season with salt and pepper to taste.
- Serve the eggs over the flatbread with chicken sausage, and pear. Sprinkle the cheese with red pepper flakes if desired.
Nutrition
Calories: 430kcalCarbohydrates: 29gProtein: 24gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 369mgSodium: 996mgPotassium: 285mgFiber: 2gSugar: 12gVitamin A: 1090IUVitamin C: 3mgCalcium: 119mgIron: 3mg
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