Turkish Omelette with Herbs and White Cheese Recipe
This omelette is a simple way to turn ordinary eggs into a herb-scented Turkish-style breakfast. Inside there is salty, soft cheese that melts slightly and blends with the fluffy egg mixture. In Turkey, such omelettes often appear as part of a large shared breakfast, where everyone tears off a piece and wraps it in bread.
This omelette combines simple ingredients with classic Turkish breakfast flavors: soft, salty cheese, plenty of fresh herbs, and a fluffy egg base. It’s quick to make yet feels like a leisurely weekend breakfast, especially when shared and eaten with bread.
Chef's tips
Beat the eggs just enough to combine and aerate them slightly, but don’t overbeat, or the omelette can become dry. Use a pan that isn’t too large so the omelette stays thick and fluffy. Adjust the salt only after tasting the cheese, as some feta-style cheeses are much saltier than others.
How to serve
Serve straight from the pan with warm flatbread or pita, sliced tomatoes, cucumbers, olives, and a few chili flakes for those who like heat. It also pairs nicely with a simple yogurt and cucumber salad or a spoonful of thick natural yogurt on the side.
Ingredients
- eggs - 4 pieces
- white cheese firm, feta-style - 80 g
- milk - 2 tablespoons
- chives chopped - 2 tablespoons
- parsley chopped - 1 tablespoon
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- salt to taste, carefully, as the cheese is salty
- black pepper to taste
- dried oregano - 0.5 teaspoons
Preparation
- Crumble the white cheese with your fingers or break it up with a fork into small pieces.
- Crack the eggs into a bowl, add the milk, a pinch of salt, pepper, and dried oregano. Beat with a fork or whisk for about 30–40 seconds, until the mixture is uniform and slightly foamy.
- Add the chopped chives and parsley and mix.
- In a medium frying pan, heat the butter with the olive oil over medium heat until the butter melts and foams lightly but does not brown.
- Pour the egg mixture into the pan. Cook for 1–2 minutes, gently lifting the edges of the omelette with a spatula and tilting the pan so the runny egg flows underneath.
- When the top of the omelette is still slightly runny but most of the mixture has set, sprinkle the crumbled cheese evenly over one half of the omelette.
- Cook for about 1 more minute, until the cheese starts to melt slightly and the bottom of the omelette is golden (you can gently check by lifting it with a spatula).
- Fold the omelette in half to cover the cheese side. Cook for another 30–60 seconds, then gently slide onto a plate and serve immediately.
Storage
Omlet najlepiej zjeść od razu. Jeśli zostanie, przechowuj w lodówce w zamkniętym pojemniku i podgrzej krótko na suchej patelni na małym ogniu pod przykryciem.
