Crunchy Salty Sweet

One of mine and Andrew’s go-to weeknight meals is burritos. Basically, whatever vegetables and protein can be sautéed and stuffed into a carb-y pocket is good with us. However, a couple years ago, in an effort to not eat a 300 calorie refined white flour bomb, I began a search for something healthier. These lavash wraps clock in at only 100 calories per wrap, and are pretty high in protein and fiber compared to their white tortilla counterparts.

One of the other great things we discovered is that they crisp up wonderfully. You can slice them into triangles and bake them into chips, or my personal favorite – thin crust pizza!

This take on them is perfect for breakfast or brunch and only take about 20 minutes to put together.

Preheat the oven to 400 degrees F.

In a medium pan, saute bacon.

When crispy, remove from the pan and onto a paper towel lined plate.

While the bacon is cooking, spray the lavash with cooking spray (on both sides) and place onto a cooking sheet. Bake for 6-8 minutes or until the lavash has become pretty dark and crisp. Set aside.

Turn the oven on broil.

Remove all but about 1/2 tablespoon of bacon grease from the pan.

In the same pan, scramble up your eggs. I used 1 egg white and 3 eggs, but you can do whatever ratio you prefer.

When the eggs are just shy of scrambled, use your spatula to break the eggs into fairly small pieces. You’ll want them small so you can easily spread them across the lavash.

Now, top the lavash with the eggs, spreading evenly across the surface.

Crumble the bacon on top of the eggs, and sprinkle the cheese so it is evenly distributed.

Place the pizza into the oven for 2-4 minutes, or until the cheese is melted. You’ll want to check it every 20 seconds or so to make sure it doesn’t burn.

When the cheese is melted, remove from the oven and top with scallions and avocado.

Slice and serve immediately.

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Makes: 8 slices, or about 2 servings

Prep: 5 minutes, Cook: 15 minutes, Total: 20 minutes

• lavash bread
• 4 eggs
• 3 bacon slices
• 3/4 cup shredded cheddar cheese
• sliced scallions, for serving
• diced avocado, for serving

Preheat the oven to 400 degrees F.

In a medium pan, saute bacon. When crispy, remove from the pan and onto a paper towel lined plate.

While the bacon is cooking, spray the lavash with cooking spray (on both sides) and place onto a cooking sheet. Bake for 6-8 minutes or until the lavash has become pretty dark and crisp. Set aside.

Turn the oven on broil.

Remove all but about 1/2 tablespoon of bacon grease from the pan.

In the pan, scramble up your eggs. I used 1 egg white and 3 eggs, but you can do whatever ratio you prefer.

When the eggs are just shy of scrambled, use your spatula to break the eggs into fairly small pieces. You’ll want them small so you can easily spread them across the lavash.

Now, top the lavash with the eggs, spreading evenly across the surface.

Crumble the bacon on top of the eggs, and sprinkle the cheese so it is evenly distributed.

Place the pizza into the oven for 2-4 minutes, or until the cheese is melted. You’ll want to check it every 20 seconds or so to make sure it doesn’t burn.

When the cheese is melted, remove from the oven and top with scallions and avocado.

Slice into squares and serve immediately.