These Boiled Egg and Spring Onion Flatbreads are a delicious and healthy option for any meal of the day. The combination of boiled eggs, spring onions, and a yogurt-based batter results in a savory flatbread that’s both filling and nutritious. Paired with a refreshing cucumber dill yogurt sauce, these flatbreads are perfect for breakfast, lunch, or dinner. Simple to make and packed with nutrients, they are sure to become a favorite in your household.
Ingredients
For the Flatbreads:
- Chicken Eggs: 4, boiled and cubed
- Spring Onion: 75 grams, finely chopped
- Raw Chicken Egg: 1
- Salt: To taste
- Baking Powder: 1 teaspoon
- Black Pepper: To taste
- Kefir or Thick Yogurt: 300 ml
- Flour: 200 grams
- Olive Oil: For frying
For the Yogurt Sauce:
- Cucumber: 1, grated
- Fresh Dill: Finely chopped
- Thick Yogurt: 3-4 tablespoons
- Garlic Cloves: 1-2, finely grated
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Boil the Eggs:
- Place 4 chicken eggs in a pot of boiling water and cook for 10 minutes.
- Drain and cool the eggs under cold running water, then peel and cut them into small cubes.
- Prepare the Batter:
- In a large bowl, combine the chopped spring onion, 1 raw chicken egg, salt, baking powder, and black pepper.
- Add the kefir or thick yogurt and mix well.
- Gradually add the flour and mix until a smooth batter forms. If the batter is too thick, add another egg to adjust the consistency.
- Cook the Flatbreads:
- Heat olive oil in a pan over low heat.
- Pour a portion of the batter into the pan and flatten it into a flatbread shape.
- Cover the pan and cook over low heat until the flatbreads are golden brown and cooked through, flipping halfway through.
- Prepare the Yogurt Sauce:
- In a bowl, combine the grated cucumber, chopped dill, thick yogurt, and finely grated garlic.
- Mix well to combine.
- Serve:
- Serve the boiled egg and spring onion flatbreads hot, with a generous dollop of the cucumber dill yogurt sauce on the side.
Serving Suggestions
- With Salad: Enjoy these flatbreads with a side of fresh salad for a complete meal.
- With Soup: Serve with a bowl of soup for a hearty lunch or dinner.
- Toppings: Add smoked salmon or avocado slices on top for an extra layer of flavor.
Cooking Tips
- Non-Stick Pan: Use a non-stick pan to prevent the flatbreads from sticking and ensure even cooking.
- Low Heat Cooking: Cook the flatbreads over low heat to avoid burning and to ensure they cook through.
- Batter Consistency: Adjust the thickness of the batter with additional yogurt or egg as needed.
Nutritional Benefits
- Eggs: High in protein and essential nutrients such as vitamin B12, vitamin D, and choline.
- Spring Onion: Provides vitamins A, C, and K, and supports digestive health with its fiber content.
- Yogurt: Rich in probiotics, which support gut health, and provides calcium and protein.
Dietary Information
- High in Protein: These flatbreads are high in protein and contain a good amount of fiber, making them a balanced and nutritious meal option.
- Weight Management: Suitable for a balanced diet and can be enjoyed by those looking to maintain or lose weight.
Why You’ll Love This Recipe
- Healthy: Packed with protein from eggs and probiotics from yogurt, these flatbreads are a nutritious choice.
- Flavorful: The combination of boiled eggs and spring onions creates a savory and satisfying taste.
- Easy to Make: Simple ingredients and easy preparation make this recipe accessible for all cooking levels.
- Versatile: These flatbreads can be enjoyed on their own or paired with a variety of side dishes.
Conclusion
These Boiled Egg and Spring Onion Flatbreads with Yogurt Sauce are a fantastic addition to your meal repertoire. With their rich nutritional profile and delicious flavor, they offer a healthy and satisfying option for any time of day. Easy to prepare and packed with benefits, they are sure to become a go-to favorite. Definitely try it out – it’s very easy and useful! Enjoy!
Frequently Asked Questions (FAQ)
- Can I use a different type of flour for this recipe?
- Yes, you can substitute the all-purpose flour with whole wheat flour, spelt flour, or even a gluten-free flour blend if needed.
- Can I make the flatbreads ahead of time?
- Yes, you can make the flatbreads ahead of time and reheat them in a pan or microwave before serving. The yogurt sauce can also be prepared in advance and stored in the refrigerator.
- What other vegetables can I add to the flatbread batter?
- You can add grated zucchini, spinach, or bell peppers to the batter for extra flavor and nutrition.
- Is there a dairy-free alternative to the yogurt sauce?
- Yes, you can use a plant-based yogurt made from coconut, almond, or soy as a substitute for dairy yogurt in the sauce.
- Can I bake the flatbreads instead of frying them?
- Yes, you can bake the flatbreads in the oven at 180°C (350°F) for 15-20 minutes, flipping halfway through, until they are golden brown and cooked through.
- How do I store leftovers?
- Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. The yogurt sauce can also be stored in the refrigerator for up to 3 days.
- Can I make this recipe gluten-free?
- Yes, by using a gluten-free flour blend, you can make these flatbreads gluten-free.
- What can I serve with these flatbreads?
- These flatbreads pair well with salads, soups, or as a side to grilled meats or vegetables.
- Can I freeze the flatbreads?
- Yes, you can freeze the flatbreads. Allow them to cool completely, then wrap individually and store in a freezer-safe bag for up to 3 months. Reheat in a pan or microwave before serving.
- How can I make the flatbreads more flavorful?
- You can add spices like cumin, paprika, or curry powder to the batter for an extra burst of flavor.