Pita bread, cheese and egg envelopes stuffed with fresh tomatoes are a great breakfast for the whole family, which is very quick to prepare and also quickly eaten. Such a light and hearty dish will be appropriate not only in the morning, but also on the dinner table.
Ingredients:
- 4 pita bread;
- 4 chicken eggs;
- 60 g butter;
- 150-200 g of Adyghe cheese or suluguni cheese;
- 1-2 tomatoes;
- salt.
Preparation:
- Take a large and wide skillet. Attach each pita bread to the dry bottom of the pan and cut to fit the desired diameter. In this case, the cut pita bread should completely cover the bottom of the pan.
- Pour water into a wide plate, add salt and stir until the salt is completely dissolved.
- Grate cheese on a coarse grater.
- Put butter in a frying pan and melt it.
- Quickly dip one pita bread into salt water, first on one side, then on the other side, and put in hot oil, immediately increasing the heat.
- Beat the egg into a plate, beat with a fork, pour evenly onto the pita bread and sprinkle generously with grated cheese. Then wait a little until the egg mass grasps and the cheese melts slightly. As soon as this happened, gently pry the pita bread with a spatula and turn it over, without violating its integrity. As a rule, it turns over quite simply and easily.
- Put a couple of tomato rings on the center of the pita bread.
- Cover tomato rings on all sides with pita bread in an egg, forming an envelope.
- Put the finished envelope with cheese and egg on a plate with the folds down. Repeat this procedure three more times, placing each envelope on a separate plate.
- Decorate all envelopes with sprigs of herbs and tomato slices, serve hot.
Note that you can stuff the envelopes with any product, taking into account the taste preferences of literally all family members. But the base of pita bread, eggs and cheese should be unchanged. The number of products in the recipe is indicated for 4 servings, so if you need more servings, then the number of products should be increased.
