This Izmir breakfast beats eggs with fresh herbs and curd cheese, bringing the Aegean table a fragrant, light, quickly made skillet.
8 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the bowls so the dough or egg does not wait and lose texture.
Finely chop the herbs and beat the eggs.
Add the lor cheese and herbs to the eggs and transfer the mixture to the pan.
Cook for 4 minutes while stirring and serve with bread.
Serve hot while the surface is glossy; if it cools, steam will soften the crisp texture.
💡 Tip: Adding the herbs with the eggs, not too early in the pan, helps preserve their fresh aroma.
🍽️ Serving suggestion: Serve hot with olives and sourdough bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~218
kcal calories
15
g protein
4
g carbs
15
g fat
1.4g
Sugar
0g
Fiber
287.6mg
Sodium
3.8g
Saturated 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.
Strong satiety, counts as a main meal
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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