Skillet Lavash with Egg and Cheese
Crispy envelopes with a stretchy cheese filling. Quick, hearty breakfast; serve hot with herbs and fresh veggies. Enjoy your meal!
Updated : 17 December, 2025
Easy
About 20 min.
Ingredients
150 grams
Thin lavash
3
Eggs
100 grams
Hard cheese
5 tablespoon
Vegetable oil
to taste
Greens
to taste
Salt
to taste
Ground pepper mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to fry lavash with cheese and egg in a skillet for breakfast? Prepare all the ingredients from the list. What cheese is best? Absolutely any: hard cheese, soft mozzarella, salty brined cheese, or even smoked cheese. In this recipe the amounts of grated egg and cheese are almost equal; if you want a more cheese-forward filling, reduce the egg to 1 and increase the cheese.
Step 2
Boil 2 eggs hard, and keep 1 egg for dipping the lavash.
Step 3
Cool and peel the eggs. Grate the cheese on a coarse grater.
Step 4
Grate the eggs on a coarse grater as well, or chop them very finely by hand.
Step 5
In a deep bowl, mix the eggs and cheese. Salt if needed, but remember the cheese is already salty - so you may need very little or none. Add a ground pepper mix and your favorite spices to taste. I added a pinch of Italian herbs.
Step 6
Prepare the lavash. Cut it into portion pieces. You can roll it into tubes - then cut rectangles. Or make filled envelopes - then cut squares. I got 3 squares (each 20 cm / 8 in per side).
Step 7
Place the egg-cheese filling in the center of the lavash. From the listed ingredients, it’s about 3 Tbsp per square.
Step 8
Fold one edge of the lavash toward the center, as in the photo.
Step 9
Then fold the sides and the top. Form a pocket/envelope.
Step 10
Repeat with the remaining squares and filling.
Step 11
Crack 1 raw egg into a deep plate and beat with a fork. If you like, add a pinch of salt and a little ground pepper.
Step 12
Dip each pocket on all sides.
Step 13
Heat vegetable oil in a thick-bottomed skillet. Fry the lavash over low heat, first on one side until golden (about 3 minutes).
Step 14
Flip the pocket and cook covered until done (another 2-3 minutes).
Step 15
Sprinkle the finished pockets with fresh herbs. Serve while hot.
Step 16
Lavash is especially delicious when hot!
Step 17
The filling is tender and stretchy.
Author note
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