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Empty-Your-Fridge-and-Cupboard Flatbread Served with My Favourite Egg Salad

Hi Guys

I am writing this from beautiful Crete in the wonderful country of Greece. It is my first time here on the island, and in Greece as well, and so far I am loving all of it. I have a tendency to imagine a new place with all its details in a specific way which normally never really fits the real image, positively as well as negative, but this time I think all my colourful mental pictures and expectations have been met – guess it’s what comes from watching Mama Mia and certain other teenage movies one to many times.
At home we often visit a little family run Greek restaurant that has stolen my heart with its honest and humble Greek dishes. And being a foodie and all you could imagine how excited I have been to experience the food directly from the mother country. So far fresh salads full of flavour and cheese, grilled meat (all kinds), vegetables fritters, aubergine dip, grilled feta, fennel pies and stuffed zucchini flowers are some of the dishes we have enjoyed. And the other night we visited a restaurant that had truly understood how to combine all flavours in each and every dish we tried – so well executed that we experienced how much satiety you can feel alone on the stimulation of your taste buds rather than the content in your stomach, awesome!!

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

Well my true intention with this post was to make my version of a Greek something and share it with you – but since I am too busy eating all their food and relaxing at the beach I will save this kind of post to when I’m back home and instead share with you a little recipe I prepped back home – one that you will surely appreciate too, I promise you that.
The name of this recipe was quite difficult to determine since I wanted to tell you so much about the versatility of it only from the title. I could have called it: Green Flatbreads or Veggie wraps, but I felt the need to let you know that these can be made with whatever leftover goods you have, including veggie pulp from your morning juice. These flatbreads are easily made, they are grain free and provide a great base for all kinds of meals including: burgers, sandwiches, wraps and hotdogs (the latter will be shared here on the blog within the next couple of weeks – so stay tuned if you are longing for a healthy and grain free summer hotdog).
One of my favourite lunch eats is egg salad. One thing is that I love eggs in all variations imaginable, another thing is that anything creamy and filled with flavour makes a sandwich rock my world. So the combination of creaminess and eggs could not be a better fit for a sandwich filling. And since these flatbreads makes one decent sandwich bread I have  combined the two and enjoyed this creamy sandwich more than once the past month or so.
So if your are looking for a new variation of a grain free bread, want to reduce your waste, empty your overfilled fridge, stuck up your freezer and make your stomach happy – you should definitely give these a go. And as for soul comfort, inner relaxation and food-gasem’s – you should visit Greece.

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

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Flatbread Sandwich with egg salad

Flatbreads – adapted from Madbanditten
Makes 8-10 breads

400-500 g leftover veggies as. cauliflower, broccoli, cabbage, root veggies, onion etc. (or juice pulp)
2 eggs
1,5 Tbsp psyllium husk
1/3 cup nuts (1 dl)
1/5 cup seeds (0,5 dl)
50 g cheese, use whatever your have on hands – grated or a creamy version
A bundle of fresh herbs, I used parsley
1 tsp salt
1-2 tsp spices, eg chilli, cumin or tried herbs

Start by blending nuts and seeds until ground in a food processor, a high speed blender or another mini chopper – remove. If you use a food processor you can simply use the big knife to chop the veggies and then add the remaining ingredients and blend until you have a coarse and moist ‘dough’.
Another alternative is to whisk the eggs together with the cheese and add the remaining ingredients, including finely grated vegetables or pulp, and mix until you have your dough.
Let the dough rest for 20-30 min, until the psyllium has soaked up a little of the liquid. And preheat the oven to  175 °C /350 °F (with fan).
On a lined baking stone (or two) divide the dough into 8-10 balls. Use your hands (and here it helps if they are a bit wet) to flatten out the dough and make nice round edges on your breads. Bake for 13-15 min until golden and transfer to a rack until cooled. Store the breads in the fridge for up to a week or keep them in the freezer. They heat up very easily and you can just grab one from the freezer and place it 5 min in the toaster whenever you feel like having a sandwich.

Egg Salad
Enough for 4  sandwiches  

4 eggs, hard boiled (approx. 8-10 min)
100 g creme fraiche
1-2 Tbsp mayonaise
1,5 tsp curry
1/2 red sweet apple, chopped in small dices
1/2 red onion, finely chopped
2-3 Tbsp finely chopped chives
1 tsp apple cider vinegar
Salt & pepper

Combine creme fraiche, mayonaise, curry, vinegar, salt and pepper. Season to taste.
Peel and chop the eggs and add these with the remaining ingredients in the creamy curry mix. Gently mix it together and season to taste.

Serve the sandwich with a flatbread as the bottom, a thick layer of egg salad and your favourite veggies on top and top the whole thing of with a flatbread.

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

Comments (21)

  • Sounds like you are having a magnificent time! I love the look of this sandwich – so wholesome and nourishing.

  • I love the idea of putting apple in an egg salad! Will definitely be incorporating that element soon… – a clean eating bento blog. Japanese or Asian-inspired.

    • Oh yes, fruit in savoury dishes always seem to add a lovely twist!

  • Such a genius use of leftover veggies!

    • Thank you – it just feels so great using everything you have and limiting your waste!

  • These flatbreads look great – perfect for picnics I should think! I’m looking forward to your Greece-inspired recipes. I love Greece, especially Crete and I love Greek food! And doesn’t everything taste so amazing when it is eaten in a little taverna overlooking the sea?!

    • Oh yes it does, miss it already! But have some amazing inspiration for future recipes . can’t wait to try them out :)

  • Hi Josephine.
    Thank you for all your amazing recipes. I have tried several now and they are all big hits with the family and with friends.
    I currently study Global Nutrition and Health in class NH13 and I must tell you that many of us in class are fans of your website. :-)

    Okay, now to my question!
    I tried to make these wonderful breads, but they don’t really stick together properly. They fall apart easily and they do not nearly have the same color and complexity as yours.
    Would you perhaps know what I am doing wrong?
    I put two eggs in, maybe a third would help the problem? Also I did not add HUSK, as I did not have any, and I did not use a food processor.

    Okay, that was a long description, but I am quite confused, haha :-)

    Thank you in advance!

    • Hi Frederikke.
      Thank you for your comment, and so cool that you are studying nutrition and health, I am flattered that you and your classmates like the site :)
      The HUSK in the recipe is quite essential since it soaked up the fluid and make the bread like texture. In general HUSK is a main ingredient when you are doing grain free baking, so before giving this recipe a go again, you should buy some in order to get the best possible result.
      Having a food processor definitely makes the recipe easier and can result an a more assembled dough. But if you are thorough in grating and grinding your nuts and veggies, you should get a fairly similar result.
      I really hope you’ll get it right, let me know how it turns out :)

  • This honestly looks amazing. It’s quite simple but it’s making my mouth water!!

  • These look so lovely. I’m unfamiliar with grain-free breads but I’ve wanted to try them for a while. This sounds like the perfect summer lunch on a sunny day! Thanks for writing the recipe out so thoroughly, it really helps in trying to recreate the same result. I will try this. Glad that you’ve been enjoying your holiday in Crete – it sounds divine! x

    • Yeah it is easier for myself too, when I know which veggies work and which might not :) The grain fee breads are so cool, I’m sure you’ll like them too :)

  • Hello Josephine,
    Just discovered your blog which is very beautiful :)

    I have a question in regards to this recipe. Can you substitute psyllium husk by anything else, like chia seeds for example?

    Thanks in advance for your feedback. I would really like to try this recipe out.

    • Psyllium are rather special, I know chia seeds soak a lot as well, but they do not give the same bread like texture, I am afraid it will get too wet. You could try substituting with defatted sesame or almond flour, I think that is where you’ll see the best result. But psyllium is kinda cheap and you can buy it most places + it holds a lot of beneficial dietary fibers, so I would try getting my hands on it if I could :) I use it for so many of recipes!

  • Hi,

    When you say ‘leftover’ veggies, do you mean uncooked or cooked?


  • […] min søster, og hun har allerede efterspurgt en hotdog aften igen ;-). Brødene er inspireret fra  denne opskrift af bloggen A Tasty Love […]

  • Sorry, I don’t understand what these measurements mean.
    0,4 cup nuts (1 dl)
    0,2 cup seeds (0,5 dl)
    Can you please explain.

    • Hi there. I used both cup measures and deciliter measures. With the cup measure eg. 0,4 (and yes sorry, so poorly converted) but it is 40 % of a cup – or around 1/3 of a cup, and 0,2 cups is 1/5 of a cup. I’ll try to specify in the recipe :)


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