Direction:
1. Preheat your oven to 375°F (190°C).
2. Place the flatbreads on a baking sheet and brush both sides with olive oil. Sprinkle a pinch of salt, black pepper, garlic powder, onion powder, dried parsley, dried oregano, and dried thyme on top of the flatbreads.
3. Bake the flatbreads in the oven for 5-7 minutes, or until they are crispy and lightly browned.
4. While the flatbreads are baking, crack 2 eggs into a bowl and whisk together. Add a pinch of salt and black pepper to the eggs.
5. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
6. Pour the eggs into the hot skillet and let them cook for about 1 minute, until the edges start to set.
7. Using a spatula, gently fold the edges of the eggs towards the center, creating a circular shape.
8. Cook the eggs for an additional 1-2 minutes, until they are cooked through but still slightly runny.
9. Remove the flatbreads from the oven and place one egg on top of each flatbread.
10. Put the flatbreads back in the oven for an additional 2-3 minutes, until the eggs are set and the flatbreads are heated through.
11. Take the flatbreads out of the oven and let them cool for a couple of minutes.
12. Sprinkle some additional dried herbs on top, if desired.
13. Cut the flatbreads into slices and serve as a delicious brunch-style meal. Enjoy!
