Turkish · Brunch
Cheese and Herb Folded Omelette
Kasarli Yumurta
Aegean folded omelette stuffed with grated kasar and chopped dill, parsley, and mint, cooked in butter until pale gold and served with a simple tomato-cucumber salad and warm bread.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
32gFat
35gCarbs
7gSugar
4gFiber
680mgSodium
185mgChol
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Instructions
1
Prep
Whisk 6 eggs in a bowl with 1 tsp salt and 0.5 tsp pepper 30 seconds until just blended. Grate 80g kasar cheese. Chop 20g dill, 20g parsley, and 10g mint. Dice 300g tomato and 200g cucumber, slice 60g red onion thinly.
2
Build
Toss tomato, cucumber, and red onion with 2 tsp red wine vinegar, half the olive oil (about 1 tbsp), and a pinch of salt. Let sit 1 minute until juices loosen and flavours meld.
3
Saute
Melt 40g butter in a medium non-stick skillet over medium heat 30 seconds until foaming subsides. Pour in eggs, tilt pan to coat base, cook over medium-low 2 to 2.5 minutes until edges set and base is pale.
4
Finish
Scatter kasar and herbs over half the omelette, fold empty half over filling using a spatula, cook over low heat 60 to 90 seconds more until cheese melts and eggs are just set.
5
Plate
Slide omelette onto warm plates, pile salad alongside, drizzle remaining olive oil, and serve with warm crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 80g (2.8 oz) kasar cheese
- 20g (small handful) fresh dill
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 0.5 tsp ground black pepper
- 1 tsp fine sea salt
- 40g (1.4 oz) unsalted butter
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) Persian cucumber
- 60g (2.1 oz) red onion
- 2 tsp red wine vinegar
- 20ml (1.3 tbsp) extra-virgin olive oil
- 2 pieces crusty country bread