High-Protein Greek Yogurt Breakfast Flatbread with Eggs and Feta

Serves 2 · 10 min prep · 22 min cook

Ingredients

• 1 cup plain nonfat Greek yogurt
• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 2 large eggs
• 1/2 cup crumbled feta cheese
• 1/2 cup cherry tomatoes
• 1 cup fresh baby spinach
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper so the flatbreads release cleanly.
2. 2In a medium mixing bowl combine the Greek yogurt, all-purpose flour, baking powder, and most of the kosher salt. Stir with a sturdy spatula until a shaggy dough forms, then knead gently right in the bowl for one minute until the dough feels smooth and slightly tacky.
3. 3Divide the dough into two equal balls. Place them on the prepared sheet and press each into a thin round roughly the size of a small personal pizza, keeping the edges a little thicker so they hold toppings.
4. 4Brush the surface of each round lightly with olive oil, then sprinkle evenly with the dried oregano and garlic powder for savory flavor.
5. 5Bake the plain flatbreads for 10 to 12 minutes until the edges turn light golden and the centers look set but still soft enough to accept toppings without cracking.
6. 6While the dough bakes, halve the cherry tomatoes and roughly tear or chop the baby spinach so the leaves wilt quickly in the oven heat.
7. 7Pull the sheet from the oven. Scatter the spinach and tomatoes over both flatbreads, then sprinkle the crumbled feta evenly across the tops.
8. 8Carefully crack one egg into the center of each flatbread, trying to keep the yolk intact. Season the eggs lightly with the remaining kosher salt and the black pepper.
9. 9Return the sheet to the oven and bake another 8 to 10 minutes, watching closely until the egg whites are fully opaque and set while the yolks stay jammy and the feta softens and browns in spots.
10. 10Remove from the oven, let the flatbreads rest one to two minutes so the cheese firms slightly, then finish with a scatter of fresh dill and an optional extra drizzle of olive oil. Serve hot with a knife and fork or fold and eat like an open-faced sandwich.