Omani Khubz Rakhal-Inspired Egg Flatbreads

Ingredients

• 2 thin flatbreads
• 3 large eggs
• 1 tomato, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Beat the eggs with the chopped onion, garlic, cardamom, half the tomato, 1/4 teaspoon salt, and black pepper until evenly combined but not frothy.
2. Heat half the oil or butter in a wide nonstick skillet over medium-low heat.
3. Pour in half the egg mixture and tilt the pan so it spreads into a thin, even layer, as you would for a crepe rather than an omelette.
4. Lay one flatbread directly onto the wet egg while it is still liquid on top and press down firmly with a spatula for 20 seconds, so the egg grips the bread as it sets.
5. Cook for 2 to 3 minutes, until the egg is fully set underneath and has fused to the bread, then flip the whole thing and cook the bread side for 1 to 2 minutes until crisp and lightly charred.
6. Repeat with the remaining fat, egg, and second flatbread.
7. Scatter the remaining tomato and the fresh herbs over the egg side, fold or roll each bread, and cut in half.
8. Serve hot with lemon wedges, while the egg is still tender and the bread crisp.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.