Main Page
Fast and tasty
Fried eggs in pita bread in a frying pan with cheese

Skillet Eggs in Lavash with Cheese

Quick, budget-friendly, tasty, and easy! This skillet lavash egg bake comes together in 15 minutes. It's an ideal egg breakfast you could make every day, just swapping the fillings around. It's delicious, fast, pretty, convenient, and — best of all — filling!

Maria

Recipe author

Fried eggs in pita bread in a frying pan with cheese

Watch the video

Composition / ingredients

Servings:

Thin lavash (long sheets)

150

Hard cheese

100

Eggs

Parsley (3 sprigs)

Dill (3 sprigs)

Green onion (2 stalks)

Vegetable oil

Ground black pepper

Salt

Green onion (2 sprigs)

Bell pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 11 g

Fats 31 % 11 g

Carbohydrates 39 % 14 g

206 kcal

GI: 13 / 0 / 87

Cooking method

Cooking time: 20 min

Step 1:

How do you make skillet eggs in lavash with cheese? A delicious breakfast couldn't be easier. Start by gathering your ingredients. It's best to prep the filling first. Use large eggs; if yours are on the small side, go with 5 or 6.
Step 2:

Grate the cheese on the large holes of a box grater.
Step 3:

Wash, dry, and finely chop the herbs. I'm using parsley, a bit of dill, and a couple of green onion stalks. Feel free to add your favorites — cilantro, spinach, young ramps, and so on.
Step 4:

Now prep the lavash base. Use thicker, sturdier lavash so it doesn't fall apart under the wet eggs. A wheat wrap works too. Cut 2 circles from the lavash.
Step 5:

Make the first circle the diameter of your skillet and the second one a little larger. Cut the lavash last, since it dries out and cracks quickly, especially at the edges.
Step 6:

Grease the bottom and sides of the skillet with vegetable oil. Lay in the larger lavash circle so it forms a raised edge up the sides.
Step 7:

Carefully crack the eggs onto the lavash one at a time, keeping the yolks intact.
Step 8:

Season the eggs with salt and pepper, then scatter most of the grated cheese over the top.
Step 9:

Sprinkle most of the chopped herbs over the eggs, saving a little to garnish the finished dish.
Step 10:

Lay the second lavash circle on top, tucking it down with the edges of the bottom sheet.
Step 11:

Set the skillet over medium heat and cook, covered, for about 5 minutes. The bottom lavash should turn golden, the eggs should set, and the cheese should melt.
Step 12:

Gently flip the whole thing over. Sprinkle the browned top with the remaining cheese.
Step 13:

Cover the skillet again, turn off the heat, and leave it for 5 minutes so the cheese melts.
Step 14:

Slide the finished lavash eggs onto a plate, sprinkle with the reserved herbs, cut into wedges, and serve right away. Enjoy!

Everyone's tolerance for salt, sweetness, bitterness, tang, and heat is different, so season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo (chili pepper especially).
How do you pick good lavash? First, check the date on the package and skip anything past its prime. Fresh lavash should smell pleasant — look it over closely for spots or any signs of mold.