Avocado and Egg Flatbreads

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Avocado and Egg Flatbreads

 

Ingredients

For the flatbreads
  • 1 each avocado Scoop the flesh into a bowl.
  • 1 each egg Cracked into the bowl.
  • 50 g mozzarella cheese, grated About 1/2 cup.
  • 1 small carrot, grated
  • to taste salt
  • to taste black pepper
  • 1/4 hot pepper or chili flakes (optional) For a bit of heat.
For garnishing
  • to taste fresh parsley or dill, finely chopped Add for flavor.
  • to taste sesame seeds Sprinkled over the flatbreads.
  • as needed tbsp olive oil For greasing and adding flavor.

Method

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Scoop the flesh of the avocado into a bowl and mash it until smooth.
  3. Crack the egg into the bowl and mix it well with the mashed avocado until fully combined.
  4. Stir in the grated carrot, grated mozzarella, chopped parsley or dill, salt, black pepper, and hot pepper or chili flakes if using. Mix until everything is evenly incorporated.
  5. Lightly grease your hands or a spoon with olive oil. Divide the mixture into portions and shape each into flatbread-like rounds on the prepared tray.
  6. Sprinkle sesame seeds generously over each round.
Baking
  1. Bake for 20–25 minutes, or until the flatbreads are set, lightly golden, and feel firm to the touch.
  2. Remove from the oven and let them cool slightly before serving.

Notes

These flatbreads are versatile enough for any meal and can be served with optional toppings like sliced tomatoes, hot sauce, or Greek yogurt. Store in an airtight container in the fridge for up to three days or freeze them for later.

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