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Scrambled Eggs and Cilantro Chutney on Cali'flour Flatbread

INGREDIENTS: 
  • Cali'flour Foods Flatbread 
  • 2 eggs
  • 1 bunch of cilantro 
  • 1 small green chili 
  • 2 tbsp fresh lime juice 
  • 1/4 tsp monk fruit sweetener
  • sea salt 

ON THE SIDE: 

  • Halloumi cheese- sliced up and pan fried 
  • Blueberries 
  • Avocado 

Scrambled eggs on flatbread

FOR FLATBREAD: 

Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping. 

FOR CREAMY SCRAMBLED EGGS:

Get a pan on low-medium heat. While it’s warming up, whisk 2 eggs then add sea salt & pepper, put half a tablespoon of butter and once it’s melted add your eggs, turn the heat to low, gently bring your eggs back and forth using a spatula. 

FOR CILANTRO CHUTNEY:

Combine all ingredients and add as much as you want onto the scrambled eggs. 

CREDIT: https://www.instagram.com/shredhappens/

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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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