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brazilian

Baked Cheese Bread Sandwich with Tomato and Oregano

This baked dish pairs grated mozzarella cheese with tomato, sliced, dried oregano and tapioca flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Medium
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
64 g Carbohydrates
28 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 72g tapioca flour 262 kcal
  • 64g grated mozzarella cheese 179 kcal
  • 0.81 piece (40g) egg 57 kcal
  • 64g whole milk 39 kcal
  • 10g olive oil 88 kcal
  • 97g tomato, sliced 17 kcal
  • 1g dried oregano 2 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. Preheat oven to 400 F (200 C). Line a small baking tray.
  2. tapioca floureggdried oreganosalt
    In a bowl, mix tapioca flour, salt, and oregano. Stir in the egg.
  3. grated mozzarella cheesewhole milkolive oil
    Add milk and olive oil; mix into a thick batter. Fold in grated cheese.
  4. Spoon batter into 6-8 small mounds on the tray. Bake 18-22 minutes until puffed and lightly browned.
  5. olive oiltomatosalt
    Slice open 4-5 pieces and fill with tomato slices. Drizzle with a little olive oil and a pinch of salt.
  6. Serve warm; use remaining pieces on the side.

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