Wow, these flatbreads are so yummy! I found them in Walmart in the deli department as Jedi said. So far I've tried the Light Italian Herb and the Hungry Girl 100% Whole Wheat with Flax. I still love my low carb tortillas, but this is real bread and a welcome change.
I adapted the recipe at http://www.flatoutbread.com/category/recipes/page/4/
to use less egg substitute, to let the bread soak in the mixture for a few minutes, and to turn the French toast with a spatula instead of covering the skillet with a lid.
Here's my adaption:
French Toast using Flatout Hungry Girl 100% Whole Wheat with Flax Foldit
BUT you could use your Flatout flatbread of choice
This is not as fluffy as regular French toast, but it is delicious.
Note: for the filling I used sugar free apricot preserves sandwiched between the two halves, but that is not included in the nutrition facts. Apple, berries, peanut butter, or sugar free syrup could also be used as fillings or toppings.
1 Flatout Hungry Girl 100% Whole Wheat with Flax Foldit OR Flatout Flatbread of choice
1/2 cup zero cholesterol egg substitute
1 teaspoon cinnamon
1 teaspoon vanilla extract
artificial sweetener (OPTIONAL)--1/2 packet or equivalent of one teaspoon sugar
1 teaspoon healthful margarine such as Smart Balance OR non-stick cooking spray
1. Mix together the egg, cinnamon, vanilla,and optional sweetener
2. If using the Foldit flatbread, tear in half. Dredge each half in the egg mixture and leave to soak for 5 minutes, turning after 2 1/2 minutes to evenly soak up egg mixture.
3. Meanwhile preheat skillet on medium low heat and add the margarine or spray with non-stick cooking spray.
4. Pour the excess egg mixture (in which the flatbread is soaking) into the skillet.
5. When the eggs start to set, add the flatbread and press down slightly so some of the egg mixture comes on top. Scoop any excess egg mixture (in the skillet around the sides of the flatbread) onto the top of the bread. When bottom is set to your satisfaction, use a spatula to turn it over to finish cooking on the other side.
Nutrition facts for entire recipe, but not including any fillings or toppings are approximately:
Calories 185; total fat 1.8g; sat fat 3g and 15% of total calories; poly fat .7g; mono fat .5g; cholesterol zero; total carbs 19.4g; fiber 8.2g; net carbs 11.2g; protein 19.1g