Tips to make it more like bread
- For a soft wrap: Make the flatbread thin and cook it gently.
- For a firmer flatbread: Cook it slightly longer on both sides.
- For easier flipping: Use a good nonstick pan and wait until the underside has set.
- For better flexibility: Avoid overcooking, which can make the eggs rubbery.
- For extra flavour: Add black pepper, dried oregano, or a little chilli powder.
Is this recipe really zero-carb?
Not strictly. Eggs contain a small amount of carbohydrate, and mozzarella may contain a small amount depending on the brand. This recipe is very low in carbohydrates, but it is not guaranteed to contain zero grams.
If you need a genuinely zero-carb recipe, eggs and cheese alone will not reliably meet that requirement. Plain meat-based flatbread alternatives can come closer, although nutrition labels and ingredients still matter.
One important question: Do you want your flatbread to be:
- A. Soft and flexible like a roti
- B. Thin and crispy
- C. Thick and bread-like
I can tailor the flour-free recipe to the texture