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Pita bread with cottage cheese and egg in a frying pan

Lavash with Cottage Cheese and Egg, Pan-Fried

A very simple, quick snack for any day of the week! Lavash is one of those versatile flatbreads you can turn into all sorts of clever appetizers for the table, roll into savory pies, or just pan-fry with different fillings for breakfast.

Snezhana

Recipe author

Pita bread with cottage cheese and egg in a frying pan

Composition / ingredients

Servings:

Thin lavash

150

Eggs

Cottage cheese

100

Fresh herbs

Butter

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 11 g

Fats 25 % 13 g

Carbohydrates 55 % 29 g

273 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients from the list. Instead of cottage cheese, you can use any cheese, soft or hard — but cottage cheese keeps the dish lighter and a bit healthier, and the herbs give it a lovely fresh flavor and aroma.
Step 2:

Crack the eggs into a deep bowl — use as many as you like; the more eggs, the more filling. Add a pinch of salt and a little ground black pepper to taste.
Step 3:

Whisk the eggs with a whisk or fork until smooth and uniform.
Step 4:

Add the cottage cheese, mashed with a fork (if it's dry, work in a little cream to loosen it), along with freshly chopped parsley and dill — feel free to use other herbs and spices to taste. Stir everything together.
Step 5:

You can use a whole sheet of lavash if your pan is big enough, but it's better to cut a piece to fit so the layers of dough don't overlap — otherwise the flatbread turns out thick and dry. Melt a pat of butter in the skillet, then lay the lavash in the pan.
Step 6:

Pour the egg-and-cheese mixture into the center of the lavash and fold the edges over to enclose the filling, forming a flat parcel. Don't worry if it isn't a perfect round — if the lavash was on the dry side, that's hard to manage anyway. To make the lavash more pliable, you can brush it first with melted butter and let it soak in.
Step 7:

Fry the filled lavash over medium heat for about 2-3 minutes; once the bottom turns golden, flip it and cook the other side until golden brown as well.
Step 8:

To make sure the egg is fully set inside, cover the pan with a lid for a couple of minutes. Take the filled lavash out of the pan, cut it into portions while still warm, and serve it for breakfast or as a snack with tea, coffee, or juice. Enjoy!