Cheese and Herb Folded Omelette — Kasarli Yumurta
Aegean folded omelette stuffed with grated kasar and chopped dill, parsley, and mint, cooked in butter until pale gold and served with a simple tomato-cucumber salad and warm bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 eggs in a bowl with salt and pepper 30 seconds until just blended. Grate 80g kasar cheese. Chop 20g dill, 20g parsley, and 10g mint. Dice 300g tomato and 200g cucumber, slice 60g red onion thinly.
Build
Toss tomato, cucumber, and red onion with red wine vinegar, half the olive oil, and a pinch of salt. Let sit 1 minute until juices loosen and flavours meld.
Saute
Melt 20g butter in a medium non-stick skillet over medium heat 30 seconds until foaming subsides. Pour in 3 eggs, tilt pan to coat base, cook over medium-low 90 seconds until edges set and base is pale. Repeat with remaining 20g butter and 3 eggs in the same pan (or a second skillet if preferred).
Finish
Scatter half the kasar and half the herbs over half of the first omelette, fold empty half over filling using a spatula, cook over low heat 60 seconds more until cheese melts and eggs are just set. Repeat with second omelette.
Plate
Slide omelettes onto warm plates, pile salad alongside each, drizzle remaining olive oil, and serve with warm crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.