Regag Bread with Eggs and Cheese (Gluten-Free)
A super thin, crispy Emirati flatbread (regag) made gluten-free and filled with eggs and cheese. A quick and satisfying breakfast.
10m prep + 10m cook2 servings
Contains dairyContains egg
420 cal|20g protein|30g carbs|25g fat|3g fiber
Ingredients
- 1 cup Gluten-Free Regag Flour Mix (Rice Flour, Tapioca, Potato Starch)
- 0.75 cup Water
- 2 large Eggs
- 0.5 cup Shredded Cheese (Cheddar or Mozzarella)
- 1 tbsp Vegetable Oil
- 0.25 tsp Salt
Instructions
- 1In a bowl, mix the gluten-free regag flour mix with water and salt until a smooth, thin batter forms.
- 2Heat a large, flat griddle or frying pan over medium heat. Lightly grease with vegetable oil.
- 3Pour a thin layer of the batter onto the hot griddle, spreading it out as thinly as possible to form a large, circular flatbread.
- 4Cook for 2-3 minutes until the edges start to lift and the flatbread is lightly browned.
- 5Flip the flatbread and crack the eggs on top, spreading them out evenly. Sprinkle with shredded cheese.
- 6Cook for another 2-3 minutes, or until the eggs are cooked to your liking and the cheese is melted.
- 7Fold the flatbread in half or quarters and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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