Description
Launch the day with sourdough whole grain flatbread, raw white cheddar, turmeric topped protein, gut-friendly probiotic ferments, and simple green goodness from creamy avocado paired with spinach.
Ingredients
Units
Scale
- 4 Whole Wheat Einkorn Sourdough Flatbread (Recipe: Whole Wheat Einkorn Sourdough Flatbread)
- 1/4 cup extra whole wheat einkorn flour for rolling the dough
- 1 teaspoon cultured olive butter
- 4 eggs
- Turmeric, to taste
- Sea salt, to taste
- 1/2 cup shredded white raw cheddar
- 1 cup spinach, chopped
- 2 avocados, sliced
- optional: raw sauerkraut
Instructions
Instructions for Flatbread:
- Heat a dry cast-iron comal/griddle until very hot.
- In the meantime, use a light dusting of flour on each side of the flatbread to roll it out to approximately 1/8 inch thick.
- Cook each of them for approximately 45 seconds to 1 minute on the first side and 30 seconds on the second side, or until the flatbread lightly browns.
Instructions for Filling:
- Heat another cast-iron frying pan on medium. Add 1 teaspoon Cultured Olive Butter. Reduce the heat to medium-low. Immediately add the 4 eggs.
- Sprinkle the eggs with a light dusting of turmeric and sea salt to taste.
- Once set, flip and continue to cook until desired yolk texture is achieved and whites are cooked through.
- Place the egg and a bit of white raw cheddar cheese on the flatbread while it’s warm.
- Top the egg with chopped spinach, sliced avocado, and Raw Sauerkraut (optional).
Notes
Once you get the hang of making these, you can make the flatbread and the filling at the same time and enjoy your wrap all warm and melty. Otherwise, use a cotton towel to wrap the flatbread and keep it warm, if necessary.
Optional: Top with Raw Sauerkraut.
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
