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Lavash with Egg and Green Onion

A quick, tasty snack made from simple ingredients! Lavash with egg and green onion is a great dish for a relaxed family breakfast. It also makes a delicious hot appetizer for a holiday spread, a party buffet, or an outdoor picnic.

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Pita bread with egg and green onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 10 g
Fats 30 % 11 g
Carbohydrates 43 % 16 g
172 kcal
GI: 6 / 0 / 94
    1. Heat the oven to 350–400°F (180–200°C), depending on how your oven runs. 2. Wash the eggs under cold running water and put them in a saucepan of the right size. Cover them completely with water and set them on the stove. Bring to a boil, then lower the heat and cook the eggs for about 10 minutes until hard-boiled. Take the pan off the heat and drain the hot water. Cover the eggs with cold running water and let them sit a bit, then drain and refill with cold water. Repeat until the eggs have cooled. Then peel them and chop finely. 3. Rinse the green onion, parsley, and dill well in cold water and spread them on a paper towel to dry. Trim the stems off the parsley and dill and chop the rest finely. 4. Grate the hard cheese on the coarse side of a grater. 5. Make the filling: in a bowl, combine the chopped herbs, eggs, and grated cheese. Season with salt and ground black pepper to taste. Add a little sour cream to bind it and mix. 6. Cut the lavash into portion-sized pieces — one full sheet should give you 6 small pieces. 7. Put some of the egg-and-green-onion filling on the edge of a small lavash piece and fold it up like an envelope or roll it like a crêpe. The main thing is that the filling stays inside. 8. Grease a baking sheet or dish with vegetable oil and arrange the filled lavash on it. Beat the extra egg with a fork and brush it all over the lavash. 9. Put the sheet in the preheated oven for 20–25 minutes. As soon as the tops turn golden-brown, they're done. Serve the lavash with egg and green onion hot, with sour cream. Garnish with fresh herbs if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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