Got the full recipe. I’ve adapted lavash to lavash flatbread or tortillas, which is how a US audience will make this. Here’s the complete version:
Заголовок статті (під Google Discover): 2 sheets of lavash, eggs, and tomatoes, and this juicy no-fuss breakfast bake is ready in 15 minutes
Стаття:
This is my go-to breakfast for those mornings when there’s no time to mess around but the family still wants something warm and good. No dough to make, no frying, and hardly any ingredients, just whatever I’ve got in the fridge. Flatbread lined into a pan, filled with an egg, cheese, and tuna mixture, topped with tomatoes, and baked into a juicy open-faced pie. The tuna is what makes it, honestly. It turns plain flatbread into something that tastes almost fancy.
- 2 sheets lavash flatbread (large flour tortillas work too)
- 5 oz tomatoes
- 5 eggs
- 1 can tuna, drained (about 6.5 oz)
- 3 oz shredded cheese
- 3 tablespoons whole milk
- a small bunch of dill or parsley
- salt to taste
- sesame seeds, optional
In a bowl, whisk the eggs together with the milk, then stir in the shredded cheese. Chop the dill or parsley and add it to the egg mixture. Drain the tuna well, flake it, and mix it right in.
Line a baking dish with one sheet of lavash, pressing it down so it covers both the bottom and comes up the sides of the pan. Pour the egg and tuna filling in over the flatbread. Cut the tomatoes in half and arrange them over the filling.
Lay the second sheet of lavash over the top and press it down gently. Sprinkle shredded cheese over the top, and add a scattering of sesame seeds if you like.
Bake at 350°F for 15 minutes, until the top is golden and the egg filling is set.
That’s it. A quick, simple breakfast pie with no real dough and no frying. You can switch up the filling with diced ham, sausage, or other vegetables depending on what you have on hand. It comes out juicy, satisfying, and perfect for a fast breakfast or a snack any time of day.
