Here’s a quick, high-protein, super satisfying recipe 🧀🍳
🧀 Cheesy Egg Flatbreads
🛒 Ingredients (2–3 flatbreads)
- 4 large eggs
- ½ cup shredded mozzarella (or cheddar)
- 2 tbsp cream cheese (optional, makes softer texture)
- 2 tbsp almond flour or 2 tbsp all-purpose flour
- ¼ tsp baking powder
- Pinch salt & black pepper
- 1 tbsp chopped herbs (optional – parsley or chives)
- Butter or oil for the pan
👩🍳 Instructions
1️⃣ Mix the batter
Whisk eggs until smooth. Stir in shredded cheese, cream cheese (if using), flour, baking powder, salt, and pepper.
2️⃣ Heat pan
Warm a nonstick skillet over medium-low heat and lightly grease.
3️⃣ Cook
Pour about ⅓ cup batter into pan and spread into a thin circle.
Cook 2–3 minutes until set and golden underneath.
Flip carefully and cook another 1–2 minutes.
4️⃣ Repeat
Continue with remaining batter.
🔥 For Extra Crispiness
- Sprinkle a little extra cheese directly into the pan before adding batter.
- Cook slightly longer on low heat for golden edges.
🥑 Filling Ideas
- Scrambled eggs + avocado
- Turkey & spinach
- Smoked salmon + cream cheese
- Grilled chicken + pesto
- Breakfast sandwich style with bacon
💡 Variations
- Low carb: Use only almond flour (or skip flour entirely — more eggy texture).
- High protein: Add 1–2 tbsp cottage cheese blended smooth.
- Oven method: Bake thin layers at 375°F (190°C) for 8–10 minutes.
If you’d like, I can also give you a 3-ingredient viral cottage cheese version or a meal-prep freezer friendly version 😊