Egg, Spinach & Feta Flatbread Melt
Lunch · Turkish · Ready in 12 min · Serves 2
Soft-scrambled eggs and wilted spinach folded into flatbread with feta and melted under a covered pan. 34g of protein for about £1.40 a plate.
Per serving
- Calories
- 624
- Protein
- 34 g
- Carbs
- 50 g
- Fat
- 32 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron34%
- Vitamin D16%
- B1286%
- Zinc36%
- Magnesium20%
- Omega-324%
- Folate40%
- Calcium30%
- Potassium15%
- Vitamin C20%
- Riboflavin72%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 6 whole Egg
- 80 g Cheese (feta or mozzarella)
- 2 whole Flatbread
- 100 g Fresh spinach, chopped
- 40 g Spring onion, sliced
- 10 ml Olive oil
- 1 tsp Aleppo pepper flakes
- 1 tsp Black pepper
Method
- 1
Warm 10ml olive oil in a frying pan over medium heat and cook the 100g chopped spinach with the 40g sliced spring onion for 2 minutes, until the spinach has collapsed and given up its water.
- 2
Beat the 6 eggs with 1 tsp black pepper, pour them over the spinach and stir over medium heat for 3 minutes, taking them off while they still look slightly wet.
- 3
Divide the egg between the 2 flatbreads, crumble over the 80g feta and 1 tsp Aleppo pepper flakes, and fold each one in half.
- 4
Put each folded flatbread back into the dry pan over medium heat, cover, and give it 90 seconds a side until the outside is crisp and the feta has softened.
