Crispy edges, a soft chewy center, and a blanket of melted cheese — this skillet flatbread is the breakfast that disappears before it hits the table. Stir the cheesy batter, pour it into a hot skillet, and finish with peppery arugula, juicy tomatoes, and a drizzle of balsamic. One pan, zero fuss, maximum comfort.
Ingredients
- 1 egg
- 1 tsp salt
- 200 ml (3/4 cup + 1 tbsp) milk
- 160 g (1 1/3 cups) flour
- 1 tsp baking powder
- 300 g (10.5 oz) cheese, grated
- Arugula and tomatoes for serving
- Balsamic glaze
Instructions
- In a bowl, whisk the egg with the salt. Pour in the milk and keep whisking; add the flour and baking powder, then fold in the grated cheese.
- Heat a well-oiled skillet and spread the batter evenly; cover with a lid.
- Cook on low heat 10-12 minutes on one side, then flip and finish until golden.
- Serve topped with arugula, tomatoes, and a drizzle of balsamic.
Tips
- Keep the heat low and the lid on — steam helps the thick batter cook through. Serious Eats has great skillet technique guides.
- Use a cheese that melts well, like mozzarella, gouda, or a mild cheddar. Love cheesy mornings? Try our Cheesy Flatbread Breakfast with Egg Yolk.
- Leftover flatbread reheats beautifully in a dry skillet. For more pan breakfasts, see Allrecipes.
Love cheesy mornings? Try our Cheesy Flatbread Breakfast with Egg Yolk next. For more one-pan breakfasts, try our Skillet Pizza Omelet or our Egg Tortilla Wrap.
Nutrition: per 100 g: 193 kcal, protein 9.5 g, fat 9.7 g, carbs 16.9 g.