A quick Eastern Anatolian breakfast skillet with eggs, flour, milk, stringy civil cheese, butter, and parsley.
12 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whisk the eggs, milk, flour, salt, and black pepper until smooth.
Pull the civil cheese into strands and mix it with parsley.
Melt the butter in a pan and pour in half the egg mixture.
Spread the cheese in the center and drizzle the remaining batter over it.
Cook the gaygana over low heat for 6 minutes, until the bottom is browned.
Turn with a wide lid and cook the second side for 4 more minutes.
💡 Tip: If civil cheese is salty, reduce the salt in the batter; as it melts, the cheese spreads its salt through the dish.
🍽️ Serving suggestion: Slice hot and serve with strong tea and sliced tomatoes if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
14
g protein
18
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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