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middle-eastern

Spiced Tomato and Egg Scramble with Feta and Herb Flatbread

This dish pairs eggs with tomato, feta cheese and flatbread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
42 g Carbohydrates
41 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 119g eggs 170 kcal
  • 16g olive oil 141 kcal
  • 198g tomato (diced) 36 kcal
  • 24g scallions (sliced) 8 kcal
  • 32g feta cheese 129 kcal
  • 56g flatbread 154 kcal
  • 8g parsley (chopped) 3 kcal
  • 1g ground cumin 3 kcal
  • 2g paprika 6 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. olive oilscallions (sliced)
    Heat olive oil in a skillet over medium heat. Add scallions and cook 1 minute.
  2. tomato (diced)ground cuminpaprikasaltblack pepper
    Add tomato, paprika, and cumin; cook 4-5 minutes until saucy. Season with salt and black pepper.
  3. eggstomato (diced)
    Lower heat to medium-low. Pour in beaten eggs and gently scramble, pulling curds through the tomato mixture until just set.
  4. eggsfeta cheese
    Crumble feta over the eggs and cover 30-60 seconds to warm through without overcooking.
  5. flatbread
    Warm flatbread in a dry pan or toaster. Sprinkle herbs over the scramble.
  6. flatbread
    Serve the scramble with the warm flatbread on the side.

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