Omelettes and Fritattas

Egg Flatbread

Ingredients:

Extra-virgin olive oil, for brushing 

16 large eggs

¼ cup (50 mL) all-purpose flour

3 tbsp (45 mL) chopped fresh thyme leaves

2 tsps (10 mL) salt

1 ½ tsp (7 mL) pepper

1 tbsp (15 mL) Dijon mustard

½ tsp (2 mL) garlic powder

1/3 cup (75 mL) sundried tomatoes in oil, finely chopped

3 cups (750 mL) baby kale

1 cup (250 mL) red onion, thinly sliced

Instructions:

Preheat oven to 325°F (160°C). Brush a rimmed baking sheet with olive oil. Line baking sheet with parchment paper; brush parchment paper with oil. Beat eggs in a bowl until combined, then beat in flour, thyme, salt, pepper, mustard, and garlic powder until smooth. Stir in sundried tomatoes. Pour into prepared baking sheet. Tuck in kale and top with red onion slices. Bake until puffed and golden, about 20 minutes. Broil top for 2- 3 minutes until nicely browned. Serve warm or room temperature, cut into squares.

Makes 8 servings or 16 appetizer portions.

Nutrients per appetizer serving:

Calories: 98.8

Carbohydrate: 4.6g

Protein: 7.2g

Fat: 5.8g

Sodium: 387.4mg

Fibre: 0.8g