Slice the Vegetables: Start by slicing the pickled cucumber and half of a tomato into thin slices. Set them aside.

Slice the Ham and Cheese: If your ham or cheese slices are large, you can cut them in half to better fit inside the flatbread.

Heat the Oil: In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat.

Fry the Eggs: Crack two eggs into the pan, sprinkle with 1/3 teaspoon of salt, and fry them sunny-side-up or scramble them according to your preference. Make sure the eggs are cooked to your liking, whether you prefer runny yolks or fully cooked eggs. Once cooked, set the eggs aside.

Spread the Mustard: Take the flatbread and spread ½ teaspoon of Dijon mustard evenly across one side. This will add a zesty kick to the filling.

Add the Filling: On top of the mustard, layer the following ingredients: Place the 2 slices of ham evenly across the flatbread.

Add the 2 slices of cheese on top of the ham.

Place the fried eggs on the cheese.

Top with the sliced pickled cucumber and tomato.

Fold the Flatbread: Once all the ingredients are layered, fold the flatbread in half, creating a semi-circle. You can also roll it up if you prefer.

Heat the Pan: Return the same non-stick pan to medium heat (you can add a little more oil if needed).

Toast the Flatbread: Place the folded flatbread into the pan and cook for about 2-3 minutes on each side, or until the cheese has melted and the flatbread is golden and crispy. Press it down lightly with a spatula to ensure even cooking.

Cut and Serve: Once the flatbread is toasted and crispy, remove it from the pan. Cut it into wedges or slices and serve hot. Enjoy your stuffed flatbread with a side salad, chips, or simply as a quick meal on its own.