If you want a quick, flour-free flatbread that feels like real bread, this egg and cheese flatbread is a great option. It’s soft, flexible, and perfect for wraps—plus it’s high in protein and naturally low in carbs compared to traditional flatbread.
Servings
4 small flatbreads
Time
• Prep: 5 minutes
• Cook: 10–12 minutes
• Total: 15–20 minutes
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Ingredients
• 3 large eggs
• 1 cup (100 g) shredded mozzarella (or a mix of mozzarella + cheddar)
• 2 tbsp cream cheese (optional—makes it softer and more flexible)
• 1/2 tsp baking powder (optional—adds a lighter texture)
• Pinch of salt and black pepper
• 1 tsp olive oil or butter (for the pan)
Optional seasonings
• Garlic powder, oregano, sesame seeds, or chopped parsley
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Instructions
1. Mix the batter
In a bowl, whisk the eggs. Stir in shredded cheese (and cream cheese if using). Add salt, pepper, and baking powder if using.
2. Heat the pan
Heat a non-stick skillet over medium-low heat. Lightly grease with oil or butter.
3. Cook the flatbread
Pour a quarter of the mixture into the pan and spread into a thin круг (like a pancake).
Cook 2–3 minutes until the bottom is set and lightly golden.
4. Flip
Flip carefully and cook another 1–2 minutes.
5. Repeat
Make the remaining flatbreads. Cover with a clean towel to keep them soft.
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Tips for Success
• Keep heat medium-low so the eggs cook through without burning.
• Use a non-stick pan to flip easily.
• For a more “bread-like” texture, use mozzarella + a little cream cheese.
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How to Serve It
• As a wrap with chicken, tuna, turkey, or grilled veggies
• With avocado, eggs, or smoked salmon
• As a “pizza base” (add sauce + toppings and broil)
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Storage
• Refrigerate up to 3 days in an airtight container.
• Reheat in a dry pan for 30–60 seconds per side.