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