Omelette with Lavash Roses
4 servings
60 minutes
An impressive breakfast made from ingredients at hand - Lavash roses are no more difficult to make than regular hot sandwiches with cheese and ham, if you know exactly how to roll them up nicely, and the omelette in the oven turns out fluffy and dense. Children especially like such surprises: you usually can't make them eat in the morning, but they will never refuse an omelette with a bouquet. And it only takes 20 minutes to cook!
1
Cut the lavash into strips 4-5 cm wide.
- Thin lavash: 1 piece
2
Slice the ham and cheese thinly, and the tomatoes into rounds.
- Cheese: 100 g
- Ham: 100 g
- Tomatoes: 100 g
3
Lay pieces of cheese, tomato, and ham on ribbons alternately and roll them up to create 'roses'. If the roses unravel, they can be secured with a toothpick, but remember to remove it later.
4
Heat some vegetable and butter in a pan and fry the roses on all sides until lightly crispy.
- Butter: 40 g
5
Take a high baking dish and grease it well with soft butter. Place the roses in it with the cut side up (remove toothpicks if used).
- Butter: 40 g
6
Crack the eggs into a bowl, add milk, salt and mix well with a whisk (do not beat!).
- Chicken egg: 5 piece
- Milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
7
Pour the resulting mixture into a mold and place it in a preheated oven at 180 degrees for 30 minutes.