So I found something similar to this while floating around Facebook, and I wanted to make it! I wanted it to be Low-Carb though, and obviously, with ingredients that I like, so I did my own version of it and ate it for breakfast.

I used one whole piece of Lavash bread, but split it in half with Kyle (1/2 is a serving anyway; 50cal & 5 net carbs) I’m not crazy about the taste of this bread, or the texture for that matter – I don’t love any sort of flat bread, really. But if you find fillings or topping that can help the bread, rather than the bread being the star of whatever you’re making, it’s absolutely worth it and so satisfying!! And this stuff gets crispy pretty quickly if you microwave it or stick in the oven for a few minutes. It’s good for any kind of pizza, or dips if you don’t want to use it as a wrap.

I layered cooked turkey bacon, sauteed zucchini and onions, sharp cheddar, eggs, and avocado. I used the cayenne and turmeric that I’m currently obsessed with, and some salt and pepper.

I don’t love turkey bacon either, but I bought it because I was trying to be better than regular bacon, and you just can’t be better than regular bacon.. So I had a bunch leftover that I needed to use before I could buy more bacon, and it was actually really perfect for this. It was the perfect amount of saltiness and protein for the veggies and added good texture with that flat bread.

This was Kyle approved. Which says a lot, because he is usually pretty skeptical of my low-carb “experiments”.

It took about 20 minutes in the oven, I probably would have left it in there an extra few, just because I like my eggs really done.

It’s such a versatile idea, too. If you’re not a fan of what I put in it, you could easily substitute the ingredients with something else. I’ve done tomato, basil, and mozzarella for lunch before. And I’d love to try ham, cheddar, and onion. Or something more south-west inspired with corn and salsa. Really any kind of omelet or pizza recipe would work really well here. And this bread can be used for literally anything. I’ve used it for enchiladas, pizza, as chips, in desserts, etc. oh, the possibilities. 

It was super filling and we couldn’t finish our halves so we saved it for lunch. but it turned out really well, and I know not everyone has time on the weekdays for a breakfast like this, but it would be so perfect for the weekends, or with mimosas for brunch. YUM.

 

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