Ingredients
2 warm naan bread rounds (10-inch)
2 large eggs
1/2 cup crumbled feta cheese
1 cup fresh spinach leaves
1 clove garlic (minced)
1 tsp olive oil
1/2 tsp dried oregano
Salt to taste
Fresh lemon wedge (optional)
Pinch of black pepper
Instructions
Preheat oven to 300°F (150°C)
Toss spinach with olive oil, garlic, salt, and pepper in a skillet
Cook over medium heat 2-3 minutes until wilted
Whisk eggs in a bowl
Brush naan bread with olive oil and warm in oven 2-3 minutes
Top each naan with sautéed spinach
Add crumbled feta evenly over spinach
Pour eggs onto each naan
Sprinkle with oregano
Bake 8-10 minutes until eggs set
Serve with lemon wedge
Notes
Use store-bought naan to save prep time
Substitute baby spinach for tender texture
Add grilled vegetables if desired
For vegan option: omit eggs, add extra tofu or halloumi cheese
Best served immediately while warm
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Lacto-vegetarian
Nutrition
- Serving Size: 1 naan sandwich
- Calories: 420
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg