I’m back with another way to enjoy that delicious Stonefire Naan Flatbread. Today it’s breakfast or brunch and in my house my family loves both. Some weekends when I’m dragging to make breakfast we end up eating brunch Today I’m sharing a Spinach Basil Souffle I made last Sunday.
Preheat oven at 350 degrees and the featured flatbread of the day……….. Garlic!
Stonefire Naan (Garlic)
Non stick oven spray
2 tbs Ricotta Cheese
Seasoning- combine pepper, salt & Goya (green container) and all combined measure approximately 1 tsp
1 tsp Blue Cheese
1/2 Cup Shredded Cheese
1 Cup chopped spinach
Couple Sprigs of Basil
Red Onion (sorry not measured see pic below)
Starting with your 4 eggs, begin by gradually mixing your eggs, ricotta cheese, seasoning mixture, blue cheese, shredded cheese, chopped spinach and onion. Next, take individual size ovenware. These are what I used. They were my Mother-in- law’s and I use them often she would be proud.
Spray them thoroughly with non stick spray and place your flatbread inside.
Make sure the flatbread is fitting as snug as possible…. now pour in the egg mixture.
Finally sprinkle additional cheese on top.
Place in the oven for approximately 30 – 45 minutes, when the eggs look fluffy that’s when it’s done.
For added LOVE and AFFECTION I cooked up some turkey bacon and sprinkled it on top. Serve and Enjoy