Description
This light and flavorful flatbread is the perfect combination of nutrition and taste. Made with wholesome ingredients like eggs, spring onions, and kefir or yogurt, it is rich in protein and easy to digest. Whether you’re looking for a quick breakfast, a post-workout meal, or a low-calorie dinner, this recipe is a great choice.
Ingredients
Scale
- 4 chicken eggs
- 75 grams spring onion, finely chopped
- 1 additional chicken egg
- Salt to taste
- 1 teaspoon baking powder
- Black pepper to taste
- 300 ml kefir or thick yogurt
- 200 grams flour
- Olive oil for frying
Instructions
- In a mixing bowl, beat the eggs and add the finely chopped spring onions.
- Add the additional egg for extra binding and whisk everything together.
- Season with salt, black pepper, and baking powder.
- Pour in the kefir or thick yogurt and stir until combined.
- Gradually add the flour and mix until you have a smooth, lump-free batter.
- Heat a little olive oil in a non-stick pan over medium heat.
- Pour a ladleful of batter into the pan and spread it evenly.
- Cook for about 2-3 minutes on one side until golden brown, then flip and cook for another 2 minutes.
- Repeat with the remaining batter, adding a little oil if needed.
- Serve warm with your favorite dips or fresh salad.
Notes
- You can replace kefir with Greek yogurt for a thicker texture.
- For a gluten-free version, substitute regular flour with oat or almond flour.
- Add shredded cheese for an extra layer of flavor.
- These flatbreads can be stored in the fridge for up to 3 days and reheated in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Healthy