These golden cheese and carrot flatbreads are crisp at the edges, soft inside and endlessly versatile — perfect for a quick breakfast or a light lunch. Grated carrot and melted cheese bake into thin, savory rounds that you can fill with anything you like. They are a lighter cousin of our Cottage Cheese and Cheese Flatbread, and just as easy as our Skillet Cheese Flatbread.
Ingredients
- 2 carrots
- 100 g cheese
- 1 egg
- Salt and spices to taste
For the filling:
- Cream cheese
- Lettuce leaves
- Cucumber slices
- Ham or boiled chicken
Instructions
- Grate the carrots and cheese on a coarse grater.
- Combine in a bowl with the egg, salt, and spices; mix well.
- On oiled parchment, shape into thin round flatbreads.
- Bake at 170-180°C (340-350°F) for 20-25 minutes until golden.
- Cool slightly, spread with cream cheese, add the filling, and fold in half.
Tips
- Squeeze the grated carrot lightly if it is very juicy, so the flatbreads hold together and bake crisp.
- Fill the flatbreads just before serving so the lettuce and cucumber stay crisp.
- For more quick breakfast inspiration, browse breakfast recipes on Allrecipes.
Nutrition
Nutrition (per 100 g): 168.1 kcal, protein 11.4 g, fat 11.9 g, carbs 3.1 g.