Breakfast, lunch, dinner, snack…I have all the bases covered with this Ricotta and Sweet Potato Flatbread with Eggs!
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Ricotta Sweet Potato Flatbread with Eggs!

 

The Flatbread:

I kept this recipe super simple and no fuss by using an all natural pre-made, Non GMO Project Verified, Kosher flatbread I found at Whole Foods market from California Lavash ! 

The Toppings:

Then I spread a mixture of ricotta and lemon zest onto the bread and spoon on caramelized onions, sautéed sweet potatoes and kale!

Ricotta Sweet Potato Flatbread with Eggs!

Last…

I crack an egg or two on top and pop in the oven for 15-18 minutes until egg is set and yolk is runny. Sprinkle with some pine nuts and voila! A delicious breakfast, lunch or dinner flatbread that is loaded with veggies.

Ricotta Sweet Potato Flatbread with Eggs!

The Recipe: Ricotta and Sweet Potato Flatbread with Eggs!

You will need:microplane for zesting citrus and a good sharp knife (my favorite) for cutting sweet potato.

Ricotta and Sweet Potato Flatbread with Eggs!
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Breakfast, lunch, dinner, snack…I have all the bases covered with this Ricotta and Sweet Potato Flatbread with Eggs!

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe
Author: Linda Spiker
Ingredients
  • 1 red onion peeled and thinly sliced
  • 1 medium sweet potato peeled and diced
  • olive oil butter or ghee
  • 3/4 cup whole milk ricotta cheese
  • zest of one lemon
  • 2 cups kale ribs removed and chopped
  • 2 flatbreads
  • 2-4 eggs
  • handful pine nuts
Instructions
  1. Prepare onion and sweet potato.
  2. Place a large pan or skillet on high heat. When pan is hot add olive oil, butter or ghee to pan. Add enough the bottom of pan is lightly coated. Add onions to pan.
  3. Cook onions stirring frequently for five minutes. Turn heat to med.
  4. Add sweet potatoes and cook for 15 minutes stirring frequently.
  5. While potatoes and onions cook mix ricotta and lemon zest in a bowl and set aside.
  6. Preheat oven to 375 degrees and place oven rack in center position.
  7. Remove ribs from kale and chop rather finely.
  8. When potato edges are beginning brown and soften soft and onions are well caramelized add chopped kale to pan for 3-5 minutes, stirring frequently. Sprinkle generously with sea salt and pepper, stir. When kale is just soft take off heat.
  9. Place flatbreads on cookie sheet.
  10. Spread cheese and lemon mixture onto flatbreads almost to the edges, spoon 1/2 the potato/kale mixture onto each flatbread.
  11. Very gently crack eggs one at a time into a small bowl and then gently pour onto flatbread being careful not to break yolks. You can use one or two eggs per flatbread.
  12. Place in oven for 15-18 minutes or until egg is set and yolks are runny.
  13. Remove from oven, sprinkle with pine nuts and serve.

 

If you are like me and like to top just about anything with an egg, click here! ~ Best, Linda Spiker

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