This stuffed omelet in lavash turns a simple breakfast into something special. A fluffy egg omelet steams under a soft lavash sheet, then gets loaded with tomato, mushrooms, and melted cheese and rolled up like a wrap — a heartier take on the classic caprese omelet with mozzarella and pesto. It’s hearty, portable, and ready in about 10 minutes, making it a close rival of our breakfast lavash roll with egg, ham and cheese.
Ingredients
- 2 eggs
- 1 lavash sheet
- 1 tomato, sliced
- 100 g (3.5 oz) mushrooms, sliced
- Hard cheese, grated
- Vegetable oil for frying
- Arugula and balsamic glaze (optional)
Instructions
- Lightly beat the eggs in a bowl. Heat a skillet with oil, pour in the eggs, and reduce the heat. Cook 2–3 minutes until set.
- Lay the lavash over the omelet, cover, and rest 2 minutes.
- Top with tomato, mushrooms, and cheese; roll up and serve.
Tips
- Keep the heat low so the omelet sets gently without browning.
- Warm the lavash for a few seconds before using so it rolls without cracking.
- Browse Allrecipes for endless omelet inspiration — and for a baked twist, try our baked lavash rolls with turkey and cheese.
Nutrition: per 100 g: 139.3 kcal, protein 10.6 g, fat 7.1 g, carbs 7.6 g.