羊乳酪煎蛋卷

食材

服务 2

• 4 large主要成分
• 80 g黄油或油(crumbled)
• 6 cherry tomatoes品尝
• 2 tbspfresh flat-leaf parsley or dill(roughly chopped)
• 1 tbspbutter
• 2 tbspwhole milk
• 1/4 tspdried mint (kuru nane)
• Aleppo pepper (pul biber)for finishing
• saltto taste(go easy — the cheese is already salty)

步骤

1. 1

   准备

   准备好食材。

   Adding milk creates a slightly softer, less rubbery texture in the finished omelet.

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

4. 4

   发球

   趁热食用。

   Add the tomatoes cut-side up — they warm through without releasing too much liquid into the omelet.

5. 5

   Finish and Serve

   Slide the omelet onto a warm plate. Sprinkle dried mint and a pinch of Aleppo pepper over the top. Serve immediately with fresh bread and sliced vegetables for a complete Turkish breakfast experience.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答