Directions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper, lay the naan flatbreads on it and brush their tops with olive oil.

In a small bowl, mix the Frigo® Whole Milk Ricotta Cheese and hummus together and spoon the mixture onto the flatbreads. Spread it with the back of the spoon to coat them evenly.

Divide the avocados, roasted red peppers and ½ cup Frigo® Crumbled Feta Cheese among the three flatbreads. Sprinkle with salt, pepper and crushed red chili flakes. Bake them until they’re lightly browned but not crisp, about 5 minutes.

Then, remove them from the oven and gently crack 1 egg on top of each flatbread. Return the flatbreads to the oven and continue to bake them until the eggs are softly set and the crust is golden, 3–4 minutes.

Serve the cooked flatbreads with the greens gently tossed in lemon juice and sprinkle them with the remaining Frigo® Crumbled Feta Cheese.

Breakfast = Done!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.