Omelet with lavash Calories

Cheese, sautéed peppers, spinach, mushrooms, and herbs all work well in an omelet with lavash. Cook watery vegetables first and use modest amounts so the egg sets properly and the lavash does not turn soggy.

Put the lavash on top of the eggs after their underside has set. When you flip the omelet with lavash, the bread lands against the skillet and browns while staying attached to the egg.

Flip an omelet with lavash only after the eggs are mostly set. Cover the eggs with the bread, slide the omelet onto a plate, place the skillet over the plate, and turn it over; a large spatula also works for smaller portions.

Yes, an omelet with lavash can be crisp around the edges. After flipping it bread-side down, cook it a little longer in a lightly oiled skillet; keep the heat moderate so the lavash browns without burning.

Not exactly. An omelet with lavash is usually cooked with the egg and flatbread together in a skillet, while an egg wrap typically uses a cooked omelet as filling rolled inside a separate tortilla or flatbread.

Yes, whole-wheat lavash works in an omelet with lavash. It may be less pliable than white lavash, so warm it briefly before cooking to make it easier to fold or flip without cracking.

Serve an omelet with lavash with fresh tomatoes, cucumber, greens, or a simple salad. These crisp, fresh sides balance the warm egg and flatbread; fruit also makes an easy breakfast accompaniment.

It is better to cook an omelet with lavash just before serving because the bread absorbs moisture and softens as it sits. You can chop the fillings ahead, then cook the eggs and assemble the dish when ready to eat.

Reheat an omelet with lavash in a covered skillet over low heat for the best texture. A microwave is quicker, but it tends to make the lavash soft; heat in short bursts until the center is warm.