We've got the #beats, we got the beats, we got the beats! Yeah!
I had leftover dough and polenta from last night's ravioli and I hate to waste any food. Plus there was plenty of polenta. And so --- a new breakfast flatbread. Pasta dough does not have yeast like pizza dough, so we're talking thin crust.
Serves: 2-3 | Time: 25 min
Ingredients
3 eggs
Splash of plant-based milk
1/2 tbsp EVO
Leftover #beetroot ravioli dough
Handful or two of baby #spinach
Crushed red pepper, to taste
Instructions
Preheat oven to 475F.
Combine your eggs and milk in a small bowl. Scramble them together. Heat a pan over medium heat. Add EVO. Then add your eggs. Cook through.
Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Form the dough onto the pan. Poke it a few times with a fork to release air. Spread the leftover polenta on the crust. Add some spinach. Pile the scrambled eggs on. Shake some crushed red pepper on top.
Bake 13-15 min. Remove from oven. Slice up and enjoy!