Five minutes, one skillet, zero fuss — these cheesy egg lavash rolls are the ultimate quick breakfast. Fluffy egg, melty cheese, and green onions get rolled in soft lavash and fried in butter until golden and crisp. If you love quick lavash breakfasts, try our Breakfast Lavash Roll with Egg, Ham, and Cheese and Quick Lavash Wrap with Meat and Cheese — or our Sausage and Cheese Puff Pastry Pinwheels for something flaky.
Ingredients
- 1–2 lavash flatbreads
- 150 g (5 oz) cheese, grated
- 5 eggs
- 20–30 g green onions, chopped
- 2 tbsp sour cream
- Salt and black pepper to taste
- Butter for frying
Instructions
- Cut the lavash into pieces. Beat the eggs with the sour cream, salt, and pepper, then stir in the grated cheese and green onions.
- Spread the filling over the lavash pieces and roll them up.
- Pan-fry the rolls in butter until golden and crisp on all sides.
Tips
- Don’t overfill the lavash pieces — less filling means tighter, easier-to-fry rolls.
- Fry over medium heat so the cheese melts through before the outside over-browns.
- Cook the egg until set and firm — the USDA recommends making sure egg dishes are fully cooked, so skip any runny centers in these rolls.
Nutrition (per 100 g): 112 kcal, protein 9.6 g, fat 2.1 g, carbs 13.7 g.