Cassava Flat Bread Breakfast
If you’re on the lookout for a breakfast that’s not only delicious but also packed with flavor and nutrition, look no further than this delightful Cassava Flat Bread Breakfast. This dish features a crispy flatbread made from cassava flour, topped with a mouthwatering mixture of eggs, vegetables, and spices. It’s a fantastic way to start your day, and it’s also gluten-free! Let’s dive into the recipe and discover why this breakfast stands out.
Why This Cassava Flat Bread Breakfast Stands Out
This Cassava Flat Bread Breakfast is a perfect blend of textures and flavors. The flatbread, with its slightly chewy and crispy nature, provides an excellent base for the vibrant toppings. The combination of fresh vegetables like bell peppers and tomatoes, along with protein-packed eggs, makes this dish not only satisfying but also highly nutritious. Each bite is a burst of flavor, enhanced by the aromatic herbs and spices. Plus, it’s incredibly versatile; you can customize it to your taste, making it a dish that you’ll come back to time and again.
The Ingredient Lineup
To create this delicious Cassava Flat Bread Breakfast, gather the following ingredients:
- 6 tablespoons olive oil, divided – This adds richness and helps in cooking the vegetables.
- 1 small red onion, sliced – For a sweet and savory base flavor.
- 3 large tomatoes, cubed – Adds juiciness and freshness.
- 9 medium eggs – A protein-packed star of the dish.
- 1 bell pepper, cubed – For a crunchy texture and vibrant color.
- 6 cassabes (5 to 6 inches in diameter) – The main ingredient for our flatbread.
- 1 quart water – Needed for boiling the cassava.
- 3 teaspoons salt, divided – Enhances the flavors.
- Freshly cracked or ground pepper – For seasoning, to taste.
- 2 tablespoons minced parsley – Adds freshness and a pop of color.
- 1 tablespoon chili flakes (optional) – For those who enjoy a little heat.
Essential Tools for Success
Before you get started, make sure you have the following tools on hand:
- Large pot – For boiling the cassava.
- Cutting board and knife – To chop your vegetables.
- Mixing bowl – For whisking the eggs.
- Frying pan – To cook the flatbread and toppings.
- Spatula – For flipping the flatbread and mixing ingredients.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
Cassava Flat Bread Breakfast, Made Easy
Now that you have everything ready, let’s get cooking! Follow these simple steps to make your Cassava Flat Bread Breakfast:
Step 1: Prepare the Cassava
Start by placing the cassabes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring to a boil and cook until the cassava is tender, about 20-30 minutes. Once cooked, drain the cassava and let it cool slightly.
Step 2: Make the Flatbread
Once the cassava is cool enough to handle, peel off the skin and place the flesh in a mixing bowl. Use a fork or potato masher to mash the cassava until smooth. Gradually add 2 tablespoons of olive oil and 2 teaspoons of salt, mixing until well combined. Form the mixture into flat rounds, about ½-inch thick.
Step 3: Cook the Flatbread
In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the flatbreads and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the pan and set aside.
Step 4: Sauté the Vegetables
In the same pan, add the remaining 2 tablespoons of olive oil and sauté the sliced red onion and cubed bell pepper until they are soft, about 5 minutes. Add the cubed tomatoes and cook for another 2-3 minutes. Season with salt, pepper, and chili flakes if using.
Step 5: Scramble the Eggs
In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan with the sautéed vegetables. Stir gently until the eggs are fully cooked and fluffy, about 3-4 minutes.
Step 6: Assemble Your Breakfast
To serve, place a flatbread on a plate and top it generously with the scrambled egg and vegetable mixture. Sprinkle with minced parsley for a fresh finish.
Swap Guide
Feel free to customize this recipe according to your preferences or what you have on hand:
- Vegetables: Swap out the bell pepper for zucchini or spinach for a different flavor profile.
- Herbs: Use cilantro or green onions instead of parsley for a fresh twist.
- Cheese: Add crumbled feta or shredded cheese for extra creaminess.
- Spices: Experiment with smoked paprika or cumin for a unique flavor.
Troubleshooting Tips
If you encounter any issues while preparing your Cassava Flat Bread Breakfast, here are some tips to help you out:
- If the flatbread is too sticky, add a little more cassava flour to the mixture.
- To avoid soggy flatbreads, ensure they are cooked thoroughly and keep them warm in the oven while you prepare the rest of the dish.
- If your eggs scramble too quickly, lower the heat to ensure they cook gently and remain fluffy.
- For a more flavorful flatbread, consider adding herbs or spices directly into the cassava mixture.
Cooling, Storing & Rewarming
To enjoy your Cassava Flat Bread Breakfast over several days, follow these guidelines:
Allow any leftovers to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply place the flatbreads in a frying pan over low heat until warmed through. If you have leftover scrambled eggs, reheat them in the microwave or on the stove, adding a splash of water to keep them moist.
Handy Q&A
Can I make the flatbread ahead of time?
Yes! You can prepare the flatbreads in advance and store them in the refrigerator. Just reheat them before serving.
What can I serve with the Cassava Flat Bread Breakfast?
This dish pairs well with avocado slices, yogurt, or a fresh green salad for a complete meal.
Can I freeze the flatbreads?
Absolutely! You can freeze the cooked flatbreads between layers of parchment paper. Just thaw and reheat when you’re ready to enjoy.
What if I don’t have cassava?
If cassava is not available, you can substitute it with other gluten-free flours like almond flour or coconut flour, but the texture will differ.
Healthy-ish Favorites
If you’re looking for more healthy breakfasts to try, check out these favorites:
See You at the Table
Now that you have all the details on how to make a scrumptious Cassava Flat Bread Breakfast, it’s time to gather your ingredients and get cooking! This dish is not just a meal; it’s an experience that brings comfort and joy to your morning routine. Whether you’re enjoying it on a lazy weekend or as part of a busy weekday breakfast, it’s sure to become a favorite. Enjoy every bite and share it with your loved ones; they will thank you for introducing them to this delightful dish!
Cassava Flat Bread Breakfast
Ingredients
Equipment
Method
- Step 1: Prepare the Cassava - Place the cassabes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring to a boil and cook until the cassava is tender, about 20-30 minutes. Once cooked, drain the cassava and let it cool slightly.
- Step 2: Make the Flatbread - Once the cassava is cool enough to handle, peel off the skin and place the flesh in a mixing bowl. Use a fork or potato masher to mash the cassava until smooth. Gradually add 2 tablespoons of olive oil and 2 teaspoons of salt, mixing until well combined. Form the mixture into flat rounds, about ½-inch thick.
- Step 3: Cook the Flatbread - In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the flatbreads and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the pan and set aside.
- Step 4: Sauté the Vegetables - In the same pan, add the remaining 2 tablespoons of olive oil and sauté the sliced red onion and cubed bell pepper until they are soft, about 5 minutes. Add the cubed tomatoes and cook for another 2-3 minutes. Season with salt, pepper, and chili flakes if using.
- Step 5: Scramble the Eggs - In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan with the sautéed vegetables. Stir gently until the eggs are fully cooked and fluffy, about 3-4 minutes.
- Step 6: Assemble Your Breakfast - To serve, place a flatbread on a plate and top it generously with the scrambled egg and vegetable mixture. Sprinkle with minced parsley for a fresh finish.
Notes
- Feel free to customize the vegetables based on your preference.
- Leftovers can be stored in an airtight container for up to 3 days.
- Reheat flatbreads in a frying pan over low heat for best results.
