Lavash breakfast with tomato, cheese and egg in a pan
0
730
Kitchen
European
Calorie content
224.9 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
12.7 g
Fats *
18.8 g
Carbohydrates*
16.8 g
If you are wondering what to cook for breakfast or a light dinner, you might like this recipe. Cooking the dish will not take much time - it is very valuable, especially in the morning. For juicy envelopes, in addition to the lavash itself, you will also need tomatoes, an egg, cheese and mayonnaise. Adding garlic to the filling is an optional step, because someone loves spicy garlic notes, but someone does not like them. When frying breakfast, it is important not to go far from the stove - the envelopes are very quickly covered with a golden crust, there is a risk of overcooking them.
Ingredients
Cooking process
Break the egg into a small bowl and add mayonnaise. Shake everything together with a fork. We wash the parsley and dill, dry and chop finely with a knife. Pour the greens into the egg-mayonnaise mass, season it with salt and black pepper to taste, mix thoroughly. If you wish, you can add a clove of garlic passed through a press - this will add a characteristic aroma and notes of piquancy.
Cut the cheese into slices three to four millimeters thick. We level the lavash sheets by hand on the table surface and cut them into squares with scissors. The size of the squares should be such that it is convenient for you to wrap the prepared filling. Put a plate of cheese in the middle of the square of pita bread. Lubricate it with a small amount of egg-mayonnaise sauce with herbs. Cover with a circle of tomato
Heat some vegetable oil in a frying pan. We put the prepared envelopes with the wrapped edges down - so the lavash will immediately be fixed and will not unfold. Fry the stove at an average temperature for one and a half to two minutes on each side. When a golden crust appears, everything is ready. Remove the envelopes from the pan, dry them with a paper towel if desired to remove excess oil after frying. Serve hot while the cheese is soft inside and stretches.
Bon Appetit!