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–+ servings

Ethiopian Egg Firfir-less Skillet, Almond Flatbread Base

A keto reinvention of Ethiopia's beloved breakfast firfir — torn flatbread simmered in spiced butter and berbere, finished with soft scrambled eggs.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: East African
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 2 cups almond flour
  • 2 large eggs for flatbread
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 tbsp water
  • 4 tbsp niter kibbeh (spiced butter) or ghee
  • 1 tsp berbere spice blend
  • 1/2 tsp ground cardamom
  • 1/4 cup diced onion
  • 1 clove garlic minced
  • 4 large eggs for scramble
  • salt to taste

Instructions

  • Whisk almond flour, 2 eggs, baking powder, salt, and water into a thick batter.
  • Pour into a greased skillet and cook 3–4 minutes per side until set; cool slightly, then tear into pieces.
  • In the same skillet, melt niter kibbeh over medium heat; add onion and garlic, sauté 3 minutes until soft.
  • Stir in berbere and cardamom; cook 1 minute until fragrant.
  • Add torn flatbread pieces, tossing to coat in the spiced butter.
  • Push mixture to one side, crack remaining eggs into the skillet, scramble gently until just set.
  • Fold everything together and serve warm.

Notes

Chef's Tip: Toast the berbere in the butter for an extra 30 seconds before adding onions — it blooms the spice and deepens the color.
Keto Swap: Almond flour flatbread replaces teff-based injera; net carbs drop from roughly 38g to 6g per serving.
Success Tip: This reheats beautifully — make a double batch of the flatbread on the weekend and you've got breakfast built for two more mornings.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 16g | Fat: 32g | Fiber: 3g
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