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Wild Mushroom & Egg Flatbread

fried garlic & shallots, lemon ricotta, asiago
4.2 stars
(47 reviews)
  • Nut-Free
You’ll feel utterly decadent biting into this Wild Mushroom & Egg Flatbread. It’s the perfect combination of fresh and earthy flavors, combined with all your favorites — fried garlic and shallots, a bright lemon ricotta you’ll zest and mix yourself, and an egg for that extra-indulgent finishing flourish. All you need is basic kitchen equipment (pans, bowls, a knife, a zester, salt, pepper, oil) and around 15 minutes to create this easy dinner for two.
Wild Mushroom & Egg Flatbread Recipe Card
Per Serving*
2.0 Per Container
Calories 710
Total Fat 29g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 245mg
Sodium 1340mg
Total Carbs 79g
Dietary Fiber 9g
Sugars 7g
Protein 35g
Vitamin A 704IU
Vitamin C 39mg
Calcium 302mg
Iron 5mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

2 Stars
Crust was overdone and egg was still raw. Not much flavor. Added feta cheese and cooked longer. Tasted much better with the feta.
4 Stars
More filling than I would have expected but good to have on an evening when you don't feel like you need a traditional "meal."
3 Stars
350 not hot enough to cook eggs in the time suggested
3 Stars
The egg didn’t cook in the time allotted, so flatbread got burned. I fried egg separately.
3 Stars
Instructions asked for too much salt. Egg didn’t cook in the time allotted in oven so we burned crust while trying to cook egg. Crust was tough.
3 Stars
Didn’t like the lemon taste or watery egg

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