Lunch in a Crunch: Asparagus and Artichoke Egg Flatbread

Ingredients

• 0.25 cup ricotta cheese (mixed with lemon juice)
• 1 tsp lemon juice
• 1 flatbread (such as naan or pita)
• 5 piece jarred artichokes (cooked and drained)
• 1 egg (large)
• 0.25 cup shredded mozzarella
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 asparagus (large spears, shredded raw)
• 4 fresh basil leaves

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Using a vegetable peeler, shred the raw asparagus into long, thin ribbons and set aside.

3. 3

   In a small bowl, mix together 1/4 cup ricotta and 1 tsp lemon juice until well combined.

4. 4

   Spread the ricotta mixture onto the flatbread, creating a well (a slight indentation) in the center.

5. 5

   Arrange the 5 pieces of cooked jarred artichokes around the well.

6. 6

   Crack one egg into the center well of the flatbread.

7. 7

   Sprinkle 1/4 cup shredded mozzarella, 1/4 tsp salt, and 1/4 tsp pepper over the top.

8. 8

   Bake in the preheated oven for 10-12 minutes, or until the egg white is set and the cheese is melted and bubbly.

9. 9

   Remove from the oven and top with the shredded raw asparagus and 4 fresh basil leaves before serving.

Notes

The asparagus is served raw as a fresh topping, providing a crisp contrast to the warm, baked flatbread.

Nutrition per serving

• lunch
• flatbread
• vegetarian
• quick meal
• baked
• asparagus
• egg