Leek and broccoli rabe flatbread with a fried egg
Vegetarian, Soy Free
Fiber-rich whole wheat lavash serves as the base of this effortless vegetarian meal, which is layered with antioxidant-rich broccoli rabe, sweet tomatoes, creamy ricotta and a fried egg for good measure.
- 1 large leek
- 2 cloves garlic
- 1 sprig rosemary
- 3 sprigs thyme
- 6 ounces broccoli rabe
- 2 vine ripe tomatoes
- ¼ teaspoon red pepper flakes
- 2 whole wheat lavash
- 6 ounces part-skim ricotta cheese
- 2 eggs
*Cut off root end and tough green top of leek. Cut in half, then thinly slice and place in a bowl with cold water to remove any grit.
*Peel garlic and thinly slice.
*Pick leaves off rosemary and thyme and mince.
*Rinse broccoli rabe and chop into bite-sized pieces.
*Rinse tomatoes and slice very thinly into rounds. Place on paper towels to drain.
Stir garlic, rosemary, thyme and red pepper flakes (if you like a little spice) into pan and cook until fragrant, about 30 seconds. Remove from pan and set aside.
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