This warm, cheesy flatbread is breakfast comfort at its best, topped with juicy marinated tomatoes. Suluguni and feta melt into a golden, savory base, while balsamic tomatoes and fresh salad leaves add brightness. It comes together in one pan for a quick morning meal that still feels special.
For more quick morning plates, try our Avocado Egg Toast, or keep the cheese theme going with Cheesy Garlic Bread. If you like pan breads, our Cottage Cheese Flatbreads are another easy favorite.
Ingredients
- 1 handful grated suluguni cheese
- 1 handful feta, crumbled
- 1 egg
- 50 ml (3 tbsp) milk
- 2-3 tbsp flour
- Cherry tomatoes
- Spices to taste
- Olive oil
- Mixed salad leaves
- For the marinade: coarse salt, spices, olive oil, balsamic
Instructions
- Mix the cheeses, egg, milk, and flour into a batter. Pan-fry in oil with the lid on, browning both sides.
- Quarter the cherry tomatoes and toss with coarse salt, spices, olive oil, and balsamic. Press lightly so they release juice.
- Add the salad mix, toss, and pile onto the warm flatbread.
Tips
- Cook with the lid on so the cheese melts evenly and the center stays soft.
- Press the tomatoes just enough to release their juice — that juice becomes the dressing.
- Serve at once, while the flatbread is warm and the salad is still crisp.
For more flatbread and cheese inspiration, see Allrecipes and Serious Eats.
Nutrition: Per 100 g: 193 kcal, protein 9.5 g, fat 9.7 g, carbs 16.9 g.