Regag Bread with Eggs and Cheese (Gluten-Free)

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix the gluten-free regag flour mix with water and salt until a smooth, thin batter forms.
2. 2Heat a large, flat griddle or frying pan over medium heat. Lightly grease with vegetable oil.
3. 3Pour a thin layer of the batter onto the hot griddle, spreading it out as thinly as possible to form a large, circular flatbread.
4. 4Cook for 2-3 minutes until the edges start to lift and the flatbread is lightly browned.
5. 5Flip the flatbread and crack the eggs on top, spreading them out evenly. Sprinkle with shredded cheese.
6. 6Cook for another 2-3 minutes, or until the eggs are cooked to your liking and the cheese is melted.
7. 7Fold the flatbread in half or quarters and serve immediately.

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