Here’s an old post for you, circa April 2012
“I made this little beauty today after taking notes from Giada. The goal, as always, was to find a recipe and hopefully add components I already have in my fridge. 
This flatbread breakfast recipe is actually light enough to eat as a snack, but making it heartier wouldn’t be an issue either.
What you need:
flatbread like pita (I had whole wheat fajita tortillas that I wanted to use up, they don’t necessarily give the desired crunchy texture, but it DOES make it easier to roll up your meal as it gets messy at the end)
marscapone
arugula 
avocado (her recipe called for proscuitto, but I’m a vegetarian so I added a component that would still have some substance, but that would also give me the nutrients I needed later on)
an egg
salt, pepper, and lemon juice
To begin…
I toasted the tortilla in a skillet, you could also coat your base with olive oil and grill it if desired, it’s all about texture and taste
Take about 2-4 spoonfuls (depending on the size of your base) of marscapone and to it add lemon juice (as much as desired), a pinch of salt, and a pinch of pepper… after the bread is done, spread the marscapone out evenly across it
I used a little less than a 1/2 of the avocado at this point; I simply diced it and smashed/spread it around the marscapone, and then placed the arugula on top of it.
Finally, I cooked an egg for about 4 minutes in the already hot skillet, flipped it once, and added salt and pepper to both sides (next time I plan on poaching the egg!)
nom.
If you’re feeling crazy, throw some feta on it. “

Here’s an old post for you, circa April 2012

I made this little beauty today after taking notes from Giada. The goal, as always, was to find a recipe and hopefully add components I already have in my fridge. 

This flatbread breakfast recipe is actually light enough to eat as a snack, but making it heartier wouldn’t be an issue either.

What you need:

  • flatbread like pita (I had whole wheat fajita tortillas that I wanted to use up, they don’t necessarily give the desired crunchy texture, but it DOES make it easier to roll up your meal as it gets messy at the end)
  • marscapone
  • arugula 
  • avocado (her recipe called for proscuitto, but I’m a vegetarian so I added a component that would still have some substance, but that would also give me the nutrients I needed later on)
  • an egg
  • salt, pepper, and lemon juice

To begin…

  1. I toasted the tortilla in a skillet, you could also coat your base with olive oil and grill it if desired, it’s all about texture and taste
  2. Take about 2-4 spoonfuls (depending on the size of your base) of marscapone and to it add lemon juice (as much as desired), a pinch of salt, and a pinch of pepper… after the bread is done, spread the marscapone out evenly across it
  3. I used a little less than a 1/2 of the avocado at this point; I simply diced it and smashed/spread it around the marscapone, and then placed the arugula on top of it.
  4. Finally, I cooked an egg for about 4 minutes in the already hot skillet, flipped it once, and added salt and pepper to both sides (next time I plan on poaching the egg!)

nom.

If you’re feeling crazy, throw some feta on it. “