Turkish cuisine · Breakfast & Eggs

Cheese Omelet

Delicate omelet with plenty of crumbled white cheese and parsley, set gently in butter over low heat.

Ingredients · for 2 servings

• 4 eggs
• 120 g feta
• 30 g butter
• 1/2 bunch parsley
• 1 tbsp whole milk
• 1 flatbread
• Salt, pepper

Instructions

1. Coarsely crumble the white cheese with a fork and finely chop the parsley; leave the cheese a bit chunky so it forms pockets.
2. Whisk the eggs with milk and pepper and salt only lightly – the cheese already brings plenty of salt.
3. Melt the butter in a nonstick pan over low heat and coat the pan completely by swirling.
4. Pour in the egg mixture and let sit for 2 min. until the edge firms up; meanwhile pull the set edges toward the center several times and let the liquid egg run into the gaps.
5. Spread the cheese and parsley over one half and cook the omelet for a further 1–2 min. until the surface only glistens lightly with moisture.
6. Fold together with the spatula, slide onto a plate and serve immediately with flatbread.