Turkish · Breakfast
Egg and Cheese Flatbread Wrap
A folded Turkish-style flatbread wrap filled with soft scrambled eggs, melted kasseri cheese, and sautéed tomato and green pepper, finished with fresh parsley. The lavash flatbread is warmed until pliable before the egg mixture is rolled inside, served warm as a handheld midday meal.
$3
6 minsPrep
6 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
503Calories
27.8gProtein
28.5gFat
33.2gCarbs
4.1gSugar
2.7gFiber
927mgSodium
427mgChol
13.8gSat Fat
432mgPotassium
355mgCalcium
3.2mgIron
1.4mcgVitamin B12
24mgVitamin C
vegetarian
herb-salt
breakfast
vegetarian
Instructions
1
Prep
Crack eggs into a bowl, season with salt and pepper, whisk until fully combined with no white streaks remaining.
2
Heat
Melt butter in a small nonstick skillet over medium heat, add tomato and green pepper, cook 1 minute until pepper softens slightly.
3
Heat
Pour whisked eggs into the skillet over vegetables, cook over medium-low heat for 2–3 minutes, folding gently, until just set but still glossy; scatter kasseri cheese over top and let sit 30 seconds off heat until beginning to melt.
4
Heat
Warm lavash flatbread in a dry skillet over medium heat, 20–30 seconds per side, until pliable with light brown spots.
5
Build
Lay warmed flatbread flat, spoon egg and cheese mixture in a line just off-center, scatter parsley over the top.
6
Wrap
Fold nearest edge of flatbread over filling, tuck in sides, and roll into a tight cylinder so filling stays enclosed.
7
Plate
Slice wrap in half diagonally and place on a plate cut-side up to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 lavash or yufka flatbread, about 8 inch (60g)
- 2 oz56g kasseri cheese
- 4 tbsp4 tbsp tomato
- 4 tbsp4 tbsp green bell pepper
- 2 tsp2 tsp parsley
- 2 tsp10g butter
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
