Quick breakfast of lavash with cheese, sun-dried tomatoes and spinach
2 servings
40 minutes
A quick breakfast of lavash with cheese, sun-dried tomatoes, and spinach is an exquisite combination of simple ingredients turned into a hearty and aromatic dish. The lavash soaked in an egg-sour cream mixture becomes tender and airy, while its golden crust pleasantly crunches. Sun-dried tomatoes add a slight tang and rich flavor to the dish, while fresh spinach adds a touch of greenery and freshness. Melted cheese binds all components into a harmonious blend, making this breakfast truly comforting and appetizing. The simplicity of preparation and availability of ingredients make it an excellent choice for a quick yet delicious start to the day.
1
Prepare the necessary ingredients.
2
Wash the spinach well under running water and cut it into strips.
- Fresh spinach leaves: 20 g
3
Cut the sun-dried tomatoes into strips.
- Sun-dried tomatoes: 50 g
4
Grate the cheese on a coarse grater.
- Hard cheese: 50 g
5
Separate the chicken eggs from the shells and place them in a separate container.
- Chicken egg: 2 pieces
6
Add 100 grams of 15% sour cream to the eggs.
- Sour cream 15%: 100 g
7
Mix the eggs with sour cream using a fork until smooth. No need to whisk. Add salt to taste.
- Salt: to taste
8
Cut the lavash into strips and then chop it with kitchen scissors.
- Thin lavash (Armenian flatbread): 60 g
9
Mix the chopped lavash with the egg-sour cream mixture and let it sit for about 7-10 minutes.
10
Pour 1 teaspoon of vegetable oil into the pan, place the mixture of lavash, eggs, and sour cream in the pan, flatten it with a spatula, put the pan on the heat, and cover with a lid. Fry for about 10 minutes.
- Vegetable oil: 1 teaspoon
11
Use a plate or lid to flip the lavash to the other side.
12
Put the sliced sun-dried tomatoes and spinach in the pan.
- Sun-dried tomatoes: 50 g
- Fresh spinach leaves: 20 g
13
Lay out the grated hard cheese.
- Hard cheese: 50 g
14
Cover with a lid and fry for about 5–7 minutes.
15
Serve hot or warm.
