Composition / ingredients
Step-by-step cooking
Step 1:
How to fry pita bread with cheese and egg in a frying pan for breakfast? Prepare all the necessary products that will be required according to the list. Which cheese is better to use? Absolutely any cheese will do: both hard varieties, and soft mozzarella, and salty cheese, and even smoked. In the recipe, the proportions of grated egg and cheese are almost the same, if you want to get a filling with a more cheesy taste, then reduce the amount of egg to 1 pc., and increase the amount of cheese on the contrary.
Step 2:
Boil two hard-boiled eggs, leave one egg for dipping pita bread.
Step 3:
Cool and peel the eggs. Grate the cheese on a coarse grater.
Step 4:
Grate the eggs with large teeth, or cut them very finely by hand.
Step 5:
Mix eggs and cheese in a deep container. Add salt if required, but keep in mind that the cheese is salty, and therefore you will need very little salt or completely exclude it from the list of products. Add a mixture of ground peppers and your favorite spices to taste. I added a pinch of Italian herbs.
Step 6:
Prepare the pita bread. Cut it into portions. Lavash can be rolled into tubes, in this case, cut the lavash into rectangles. You can also build envelopes with stuffing, then in this case cut the pita bread into squares. I got three squares (side length 20 cm).
Step 7:
Put the egg and cheese filling in the middle of the pita bread. From the specified number of components, about 3 tbsp.l. per square is obtained.
Step 8:
Tuck one edge of the lavash to the middle, as in the photo.
Step 9:
Then roll the pita bread on the sides and on top. Form a kind of envelope.
Step 10:
Do the same with the rest of the squares and the filling.
Step 11:
Drive one raw egg into a deep dish, shake with a fork. Add a pinch of salt and a little ground pepper if desired.
Step 12:
Wet each envelope from all sides.
Step 13:
Heat vegetable oil in a frying pan with a thick bottom. Fry the pita bread on low heat first on one side until browning (about 3 minutes).
Step 14:
Then turn the envelope over and cook under a closed lid until ready (another 2-3 minutes).
Step 15:
Sprinkle the finished envelopes with fresh herbs. Serve until it cools down.
Step 16:
Hot pita bread is delicious!
Step 17:
The filling is tender and stretchy.
Offer fresh vegetables to the envelopes. Delicious and hearty breakfast is ready!
Bon appetit!
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground pepper mixture - 255 kcal/100g
