Cheese lavash omelet Calories

A cheese that melts easily, such as cheddar or mozzarella, works well in a cheese lavash omelet. Feta gives it a saltier, crumbly filling instead; reduce any added salt if using a strongly salted cheese.

A cheese lavash omelet is an egg-and-cheese dish made with lavash, a thin flatbread. The lavash may be folded into the eggs while they cook or used to wrap a cooked omelet for a more portable meal.

Either works for a cheese lavash omelet. Put lavash on top while the eggs are still slightly wet if you want it attached to the omelet, or place it in the pan first and pour the eggs over it for a layered result.

Keep a cheese lavash omelet from getting soggy by avoiding watery fillings and cooking vegetables before adding them. Don’t cover the pan for long, since trapped steam softens the lavash rather than letting it toast.

Yes, a flour tortilla can stand in for lavash in a cheese lavash omelet, though it is usually thicker and less flexible. Warm it briefly first so it folds without cracking, and expect a chewier result.

For a crispier cheese lavash omelet, toast the lavash briefly in the pan before adding the egg, then cook over moderate heat with little oil. Avoid adding wet vegetables, which soften the bread as it cooks.

Spinach, sliced mushrooms, scallions, or cooked peppers all pair well with a cheese lavash omelet. Cook ingredients that release water first, then add the eggs and cheese so the filling stays flavorful without soaking the lavash.

Serve a cheese lavash omelet with fresh tomatoes, cucumber, or a simple green salad. These sides add freshness without competing with the savory filling; fruit also makes an easy option for a quick breakfast.

Refrigerate leftover cheese lavash omelet in a covered container once it has cooled, and eat it promptly. Reheat it in a covered pan over low heat; a microwave works too, but can make the lavash softer.