Kaygana (Black Sea Herb Omelette)

Packed with fresh herbs and protein-rich eggs, this traditional Black Sea specialty offers a wholesome and filling breakfast without heavy frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 eggs · 286 kcal in the whole recipe
• 1 cup low-fat milk (200 ml) · 90 kcal in the whole recipe
• 2 tablespoons all-purpose flour · 70 kcal in the whole recipe
• 3 green onions, finely chopped · 10 kcal in the whole recipe
• 1/2 cup fresh dill, finely chopped · 7 kcal in the whole recipe
• 1/2 cup fresh parsley, finely chopped · 5 kcal in the whole recipe
• 1 tablespoon olive oil · 115 kcal in the whole recipe
• 1/2 teaspoon salt and black pepper

Method

1. Whisk 4 eggs, 1 cup low-fat milk, 2 tablespoons flour, salt, and black pepper in a mixing bowl until smooth.

   

2. Fold the chopped green onions, dill, and parsley into the egg batter.

   

3. Heat a non-stick skillet over medium heat and lightly brush with half of the olive oil.

   

4. Pour half of the batter into the skillet, cook for 2-3 minutes per side until golden brown, then repeat with the remaining oil and batter.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.