Breakfast & suhoor

Eggs with flatbread, feta and fresh herbs

  • Breakfast & suhoor
  • Persian & Afghan
  • 10 min hands-on
  • Vegetarian
  • Halal

Ingredients

One standard portion

  • 35g liquid egg whites, scrambled
  • 2 wholemeal flatbread
  • 2 eggs, boiled
  • 25g feta
  • 20g fresh herbs (sabzi khordan)
  • 60g cucumber
  • 60g tomatoes

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
582kcal
Protein
33g
Carbs
74g
Fat
17g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Boil the eggs for eight minutes; scramble the whites softly.

  2. Lay out the feta, herbs, cucumber and tomato.

  3. Wrap bites in the warm flatbread.

In a plan

This is one of the dishes our plans cook from, and plans serve it for breakfast, or for suhoor in Ramadan. There, the liquid egg whites, scrambled and wholemeal flatbread are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.