Omelette pie in lavash
Description
Delicious baked treat for the whole family. The soft and tender cake turned out perfectly with crispy edges. It's ideal for a Sunday breakfast with loved ones and pairs wonderfully with a fragrant tea. It's easy to take to work or on a picnic—filling, vibrant, and absolutely delicious. Try it and share your impressions! Good luck! The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. You can use either boiled or baked meat; you may also add pieces of beef or pork for variety. I am using boiled chicken.
- 2
Step 2
Take one large lavash, use kitchen scissors to cut out a circle (larger in diameter than your baking pan) to form a plate-like base. I had a good-sized leftover piece of lavash, so I made a second layer—this way, the pie will be sturdier and no lavash will go to waste. Brush the lavash with vegetable oil.
- 3
Step 3
Cut the chicken fillet into large pieces. Arrange them over the bottom of the pie.
- 4
Step 4
Dice half a sweet pepper. You can leave the olives whole or cut them in half. I remembered I had some frozen green peas, so I added them. But this is optional—you can choose not to add them.
- 5
Step 5
Whisk the eggs with milk and salt, add your favorite spices; I added a pinch of Provencal herbs. Pour the egg mixture over the pie.
- 6
Step 6
Bake at 180 degrees for about 15 minutes, until the egg white sets. Remove the pie, generously sprinkle it with cheese, and return to the oven for another 5 minutes.
- 7
Step 7
The pie is ready! Let it cool slightly, then carefully remove it from the pan — and serve!
- 8
Step 8
The pie is very tasty when served cold. Give it a try!