Crispy Egg and Cheese Breakfast Flatbread (Dining Hall)

Brunch is definitely my favorite meal of the day, mostly because it involves having some type of comfort food! I had a little extra time to myself this past weekend since I don’t have any tests coming up, so I made a warm toasted flatbread in my dining hall. I chose to use only eggs, tomatoes and provolone cheese, but you can really choose any type of vegetable and cheese to go along with the bread–simply toast the entire flatbread and the melted cheese will satisfy your craving!

Ingredients:

1 piece of naan

1 slice of provolone cheese and 1 slice of swiss cheese (or any other cheese that melts well)

5 slices heirloom tomato

1/2 tsp avocado mayonnaise

2 boiled eggs, sliced into 1/2 inch thick pieces

1/2 tsp chipotle mayonnaise

1 tsp olive oil

Salt and pepper (to taste)

1. Spread the olive oil on the naan and place in a panini maker on medium heat until you see grill marks (about a minute on each side).
2. Place the provolone cheese on the naan, followed by the tomatoes and the sliced egg.
3. Season with salt and black pepper (to taste), then place in the toaster oven on medium heat until the cheese melts. Remove from the oven and  spread both types of mayonnaise on top.

You can also add any other vegetables like mushrooms, diced bell peppers or chopped onions, but I chose to stick to a simple egg and cheese flatbread so that the flavor of the tomatoes stand out. Make it your own with a little bit of hot sauce, spicy salsa, or even some marinara sauce under the cheese.  Enjoy!