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Flat Eggs with Dried Tomatoes
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Flat eggs can be an excellent alternative to traditional sandwiches, and a diverse salad will provide a large quantity of essential vitamins.
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Fundamental constituents
– 2 large eggs (110 g), – 2 dried tomatoes preserved in oil (35 g), – Three tablespoons of wheat flour blend (36 g), – 2 teaspoons of cereal by-products, – Approximately one-third of a cucumber (70 g), – A tomato of medium size (180 g), – A head of iceberg lettuce (40 g), – Black or green olives (20 g), – Fresh sprigs of parsley (3 g), – Seasonings: salt, pepper.
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It's the way the dish is prepared
We start by beating the proteins so that the pancakes become fluffy and increase in volume. We add the yolks, mixing them thoroughly. We put a chopped parsley in the egg mass, cut into strips of dried tomatoes, flour and oatmeal. All the ingredients are combined, mixed well. We fry pancakes on a dry pan on both sides. We wash the salad thoroughly. We cut the tomatoes and cucumbers into smaller pieces, and we cut the olives in half. Then we mix all the ingredients together. We season the salad according to individual taste, and on the plate next to the pancakes we lay out the pancakes.
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Nutrient composition
Protein: 22.6 g Carbohydrates: 50.8 g Fat: 18.9 g Fiber: 9.9 g Total calorie amount: 426 kcal.
Meal Plan
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Scientifically reviewed by a clinical dietitian
• 20.03.2026
Isabella Taylor
Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
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