Italian Keto Flatbread
1 serving
12 minutes
Italian-style keto flatbread is a delicious and nutritious dish inspired by Italian culinary traditions. The baked parmesan flatbread creates a crispy base reminiscent of a flavorful pizza crust. The delicate taste of tomatoes and onions combines with rich tomato paste and spicy pesto, adding depth of flavor. Sausage adds zest to the dish, while the egg makes it more filling. The finishing touch is fresh arugula, which adds a note of freshness. Keto flatbread is perfect for those following a low-carb diet but who don't want to give up Italian culinary delights. This dish can be served as an original snack or light dinner, enjoying its rich flavor and aroma.
1
Grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 60 g
2
Spread cheese in a thin layer (about three tablespoons) on a baking sheet lined with parchment.
- Parmesan (Parmigiano Reggiano): 60 g
3
Chop the tomato and onion finely, add salt.
- Tomatoes: 0.5 piece
- Green onion tops (scallion greens): 1 bunch
4
Mix thoroughly.
5
Cut the sausage into thin strips and send it to a heated pan with oil.
- Doktorskaya sausage (bologna-style): 25 g
- Vegetable oil: 1 teaspoon
6
Add tomato paste after a couple of minutes. Stir.
- Tomato paste: 1 teaspoon
7
Add pesto in another minute.
- Pesto: 1.5 tablespoon
8
Crack an egg into the pan.
- Chicken egg: 1 piece
9
Mix immediately, lightly salt, and remove from heat.
10
Spread the onion-tomato mixture on the flatbread and sprinkle with cheese (one to two tablespoons) on top.
- Parmesan (Parmigiano Reggiano): 60 g
11
Send to a preheated oven at 180 degrees for 6-7 minutes.
12
Place the omelet on a slightly cooled flatbread.
13
Add arugula.
- Rocket (arugula): 5 stem
14
Fold in half and serve.
