Tuscan Garden Breakfast Flatbread

Tuscan Garden Breakfast Flatbread

Yield: 6 servings

Ingredients for Sun-dried Tomato Pesto

  • 6 oz. (1 cup) sun-dried tomatoes
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup parsley, fresh
  • 1/4 cup fresh basil
  • 2 tbsp. almond slivers, toasted
  • 1/2 cup olive oil
  • 1/2 tsp. kosher salt

Directions for Sun-dried Tomato Pesto

  1. Place all ingredients in food processor and whirl until smooth mixture forms.
  2. Cover and refrigerate until ready to use.

Ingredients for Rosemary Sour Cream

  • 1 cup sour cream
  • 2 tsp. fresh rosemary, minced
  • 1/2 tsp. kosher salt
  • Freshly ground black pepper, to taste

Directions for Rosemary Sour Cream

  1. In a bowl, stir all ingredients thoroughly.
  2. Cover and refrigerate until ready to use.

Ingredients for Roasted Artichokes

  • 14 oz. (1 can) artichoke heart quarters, well-drained and chopped
  • Olive oil, as needed
  • 1/2 tsp. Greek seasoning blend, dried
  • 2 tbsp. olive oil
  • 8 oz. cremini mushrooms, sliced
  • 1 cup tomatoes, finely diced
  • 6 slices applewood bacon, cooked crisp and chopped

Directions for Roasted Artichokes

  1. Chop artichokes, toss with olive oil and Greek seasoning.
  2. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.
  3. Heat 2 tablespoons olive oil in large, nonstick sauté pan over medium high heat.
  4. Add sliced mushrooms and cook until softened, about 4 minutes.
  5. Remove from heat and stir in roasted artichoke pieces, diced tomatoes and chopped bacon. Mix well. Cover and refrigerate.

Remaining Ingredients

  • 6 slices Naan bread or oven-baked flatbread
  • 3 oz. baby spinach leaves, fresh
  • 3/4 cup Parmesan cheese, grated
  • 10.5 oz.* eggs (6 large), beaten

*If using frozen or liquid whole egg product.

Naan Assembly

  1. Place flatbread on baking sheet.
  2. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese.
  3. Bake in bottom half of oven at 450° F for 8 minutes.
  4. Just before Naan comes out of the oven, heat a small spray-coated nonstick pan over medium heat.
  5. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains.
  6. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream.
  7. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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