Kale, egg and flatbread make an excellent combination. We decided to scramble some eggs with kale and our homemade dehydrated tomatoes one Saturday morning for brunch. We already had the flat bread with sliced avocado, spouts and dehydrated tomatoes with a drizzle of extra virgin olive oil and a squeeze of lemon, but we really had a taste for some eggs.

Here’s our Kale & Eggs topping recipe – a great topping for flat breads, sandwiches or wraps. You can even have this with a salad and it’s good hot or cold!

Kale & Eggs

Ingredients

Scramble 4 eggs
4 cups of washed, chopped kale (remove stems by turning leaves upside down and stripping the leaves off the stalks)
1 onion, sliced
1 large fresh sliced tomato sliced, or about 1/2 cherry tomatoes (We added our own dehydrated tomatoes to our recipe)
Salt and pepper to taste
Fresh herbs, such as thyme, tarragon, or dried like herbs de provence
2 tablespoons olive oil

Instructions

Heat a frying pan and add the olive oil
Add the onions and cooked for about 2 minutes
Add the eggs and then immediately add the kale (we like our kale crunchy and not over-cooked)
Add the fresh or dehydrated tomatoes
Season with salt, pepper and herbs
Remove from heat and put in a bowl (you don’t want to leave in the pan so the eggs are over-cooked)

Notes

This Kale & Egg recipe can be served hot or cold. Not only can you use it as a topping for flat breads, but in sandwiches and wraps and also eat it with a salad.

Flat Bread-Spelt & Whole Wheat:

Flat Bread-Spelt/Wheat

Ingredients

1-1/2 cups Spelt flour

1/2 cup whole wheat pastry flour

1/4 teaspoon sea salt (we use less salt in our diet, but you can add a little more if you wish)

1 tablespoon of dry yeast

1/4 teaspoon brown sugar

1/2 cup of warm water

3 tablespoons olive oil

Instructions

Proof the yeast in the half cup of water and sugar until melted
Add the rest of the ingredients and knead for about 2 minutes
Put in an oiled bowl, cover with a cloth, set aside in a warm place to rise
Divide the dough into 4 pieces if you want large flat breads, or 6 for smaller ones
You can bake them on a tray at 350 degrees F until lightly brown (turn them over once during baking); cook them on a stove top grill like we did, or even in a frying pan.

Notes

These flat breads keep for about a week. Keep them out at room temperature for about 2 days and then refrigerate for 3 more days. Just pop them in a microwave to heat.