A quick and hearty breakfast “Eggs in pita” is prepared very simply, quickly, and most importantly delicious. The baskets are well removed from the molds and keep their shape perfectly. To make the baskets more nutritious, I added some boiled potatoes.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Servings (Default: 3) |
Ingredients
Ingredients- Thin lavash – 1 sheet
- Eggs – 4 pcs.
- Cream 20% – 100 ml
- Dill greens – 3 sprigs
- Green onions – 3 pcs.
- Cheese – 100 g
- Potatoes, cooked “in their uniforms” – 4 pcs.
- Olive oil – 1 tbsp
- Salt – 0.3333 teaspoon.
- Ground pepper – 0.25 teaspoon.
Print Recipe
Pin Recipe Instructions
- Ingredients
- Finely chop the dill. Chop green onions. Cut the cheese into small cubes. Cut the potatoes into cubes.
Beat eggs with salt and pepper. Add cream. Add greens, beat. Pour in cheese, mix.
- Cut the lavash into squares. Put in molds.
Fill the molds with potatoes and pour over the egg mass.
- Bake in an oven preheated to 180 degrees, 20 minutes, until tender.
Remove the baskets from the molds, put them on a dish, serve with lecho or other canned vegetables.
Let your breakfasts delight the whole family with their taste and aroma.
Bon appetit!
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