Mediterranean Egg Flatbread (Flourless & Low-Carb)
Important truth first:
This recipe is very low-carb, not truly zero-carb. Eggs and dairy naturally contain small amounts of carbs.
It can support drying out (water loss) when eaten as part of a low-carb, controlled-calorie diet.
🌿 Description
These soft, flexible Mediterranean-style flatbreads are made without flour, cook in minutes, and are perfect for wraps, mezze plates, or breakfast. Lightly golden, tender, and buttery, they roll easily and pair beautifully with olive oil, yogurt, herbs, or grilled vegetables.
They’re inspired by Greek and Levantine egg wraps and are often used as a bread substitute on low-carb or keto-leaning diets.
🫓 Ingredients (4–6 flatbreads)
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4 large eggs
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2 tbsp Greek yogurt or cream cheese (optional but recommended)
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1 tbsp olive oil or melted butter
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Pinch of salt
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Optional Mediterranean additions:
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Dried oregano or thyme
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Finely chopped parsley
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A pinch of garlic powder
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🍳 Instructions
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Blend
Whisk eggs, yogurt (or cream cheese), olive oil, salt, and any herbs until smooth. -
Heat the pan
Use a non-stick pan over low to medium heat. Lightly grease. -
Cook
Pour a thin layer (like a crepe). Swirl quickly.
Cook 60–90 seconds until set and lightly golden. -
Flip gently
Cook the second side for 30–45 seconds. -
Stack & cover
Stack cooked flatbreads and cover with a towel to keep them soft.
🍽 Mediterranean Serving Ideas
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Drizzle with olive oil + za’atar
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Fill with grilled halloumi, cucumber & yogurt
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Wrap with tuna, lemon & parsley
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Serve with hummus-style low-carb dips
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Roll with feta, spinach & herbs
🧮 Nutrition (Approx. per flatbread)
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Calories: ~70–90
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Protein: ~6 g
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Fat: ~6 g
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Carbs: ~1–2 g (naturally occurring)
❓ Q & A
Q: Is it really zero-carb?
A: No. Eggs and dairy contain small natural carbs. It is very low-carb, not zero.
Q: Does it help “dry out”?
A: It can help reduce water retention when replacing high-carb breads, but fat loss depends on total calories and diet consistency.
Q: Can I eat unlimited amounts?
A: No. Even low-carb foods still have calories. Moderation matters.
Q: Can I make it dairy-free?
A: Yes. Skip yogurt/cheese and add 1 extra teaspoon olive oil.
Q: Why are mine breaking?
A:
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Heat too high
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Batter too thick
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Flipped too early
Cook low and thin for flexibility.
Q: Can I store them?
A:
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Fridge: up to 3 days (covered)
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Freezer: up to 1 month with parchment between layers
