Cheesy Eggy Breakfast Piadina

Recipe 2/5 of my mini series of egg recipes to help you manage your weight healthily and sustainably

CALORIES PER SERVING: 498 (SERVES 1)

Cheesy on the outside and eggy on the inside, this is a fabulous way to start the day or a perfect protein-packed lunch option. If you are a UK reader, I suggest using the Crosta & Mollica wholemeal piadina flatbreads. They taste great (not cardboardy) and they have no UPF additives, just wholemeal flour, water, extra virgin olive oil and salt.

PREP TIME: 10 mins

COOKING TIME: 30 mins

INGREDIENTS:

• A sprinkle of grated cheddar (10g)

• 1 wholemeal flatbread

• 1 spring onion sliced

• 1 egg, whisked

• 1/4 avocado, sliced

• 1 small tomato, sliced

• 1 tbsp kefir or Greek yogurt

• Salt

• Pepper

METHOD:

Preheat a large non-stick frying pan over a medium heat and add a sprinkle of cheddar to lightly cover the base.

Once melted, place 1 wholemeal flatbread on top of the cheese and continue to cook until golden.

Remove the flatbread from the pan and add 1 spring onion, sliced, to the pan, saute for a minute or so, and then pour over 1 whisked egg. Swirl to cover the pan base.

Before the egg is fully cooked, place the cheesy flatbread (with the cheesy side facing up) on top of the egg. After a few seconds, the egg will be cooked through, and you can remove it from the pan.

Turn the flatbread over and cover half the eggy side with 1/4 avocado, sliced, 1 small tomato, sliced, and top with 1 tbsp kefir or Greek yoghurt.

Season really well with salt and pepper. Fold over, cut in half and eat immediately.