Indian · Brunch
Layered Egg Flatbread (High-Protein)
Whole wheat flatbread layered with spiced scrambled eggs, cottage cheese, and paneer, folded paratha-style then finished in ghee until crisp. Cumin, turmeric, and green chili season the filling. Served with a spoon of plain yogurt for a savoury, high-protein Indian breakfast plate.
$3
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
665Calories
57.1gProtein
35.4gFat
41.6gCarbs
5.4gSugar
6.8gFiber
850mgSodium
708mgChol
17.3gSat Fat
680mgPotassium
460mgCalcium
5.1mgIron
2.1mcgVitamin B12
11.2mgVitamin C
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Whisk whole wheat flour with salt and 3–4 tbsp water into a smooth, non-sticky dough; knead 2 minutes until elastic.
2
Rest
Cover dough with a damp cloth and let rest 10 minutes.
3
Prep
Whisk eggs with onion, green chili, cilantro, cumin, turmeric, chili powder, salt, and pepper.
4
Sauté
Melt 0.5 tbsp ghee over medium heat; scramble egg mixture 2 minutes until soft-set, fold in cottage cheese and paneer, cook 1 minute more.
5
Build
Roll dough into thin 8-inch circle, spread filling on half, fold into triangle, press edges to seal.
6
Fry
Heat remaining 1.5 tbsp ghee on medium heat; fry folded flatbread 3 minutes per side until deep golden with crisp layers.
7
Plate
Slide onto plate, cut into wedges, serve with 2 tbsp yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g14 large egg, beaten
- 1 1/2 cup180g whole wheat flour
- 4 tbsp56g ghee, divided
- 1/2 cup112g cottage cheese
- 2.8 oz80g paneer
- 4 tbsp60g plain yogurt, plus 2 tbsp (30g) extra for serving
- 4 tbsp4 tbsp onion
- 22 green chili
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- salt, to taste
- black pepper, a pinch
