Bread & baking
Regag with egg and cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Very thin crisp unleavened flatbread with a popular egg-and-cheese topping. This method is adapted for a non-stick home pan; dough is spread differently on traditional hot griddles.
Timing
- Preparation: about 10 minutes
- Batter resting: about 30 minutes
- Pan cooking: about 25 minutes
- Total time: about 1 hour 5 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 380 kcal
- Protein
- ≈ 16 g
- Carbohydrates
- ≈ 42.4 g
- Fat
- ≈ 14.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 200 g egg without shells and 120 g cream cheese. All pan oil is included; eight flatbreads make four servings.
Quantity assumptions and ingredient mapping
- 150 g fine wholemeal wheat flour · ≈ 150 g · Assumed quantity / reference product
- 100 g white wheat flour · ≈ 100 g · Assumed quantity / reference product
- 4 eggs · ≈ 200 g
- 120 g spreadable cream cheese · ≈ 120 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 150 g fine wholemeal wheat flour
- 100 g white wheat flour
- 500 ml water
- 4 g salt
- 4 eggs
- 120 g spreadable cream cheese
- 10 ml neutral oil for lightly wiping the pan
Instructions
- Mix both flours and salt and gradually whisk in water. Make a thin lump-free batter and rest covered for 30 minutes. Whisk thoroughly again afterwards.
- Beat the eggs in a clean bowl. Heat a flat non-stick pan about 26 cm across over medium to medium-high heat. Wipe with a little oil; the measured oil is for all eight flatbreads.
- Pour in one eighth of the batter and spread very thinly by tilting quickly or using a batter spreader. Cook for about 1 minute until the surface begins to set. Never spread batter with your fingers on the hot pan.
- Spread one eighth of the beaten egg thinly over the surface, let set briefly and add 15 g cream cheese. Cook for another 1–2 minutes over moderate heat until the egg is fully set and the rim dry and crisp. Cover briefly to finish if needed.
- Release with a broad spatula, fold twice into a quarter and eat immediately. Repeat for the remaining seven; regag loses its crispness while waiting.
Tips
- Egg and cheese are a common snack topping; regag can also be served plain or sweet. Those variations are not additional included ingredients.
- Use finely milled flour: coarse bran makes very thin spreading difficult. Stir before each flatbread for consistent batter.
