Lavash Pizza Omelet in a Skillet

Preparation

1. We don’t use tomato sauce in the filling, and that is what sets pizza omelet apart from traditional dishes of this type. Choose a plain, soft wheat base: thin lavash or a tortilla works great. Supermarkets sell them packed several to a pack. Pay attention to the diameter, which should be almost the same as the bottom of your skillet. For the cheese, cheddar or processed-style mozzarella is best, because it has to melt quickly, in literally 2-3 minutes. The other ingredients are up to you. We add salami, tomatoes and greens.

2. Prepare the filling in advance: slice the ripe tomato and salami thinly and grate the cheese on a coarse grater. After you flip the lavash, you need to spread the filling quickly.

   

3. Crack the egg into a cup or bowl. Add a pinch of salt, season with ground black pepper and add 2 tbsp of milk.

4. Beat the mixture with a fork. Basically, the process is hardly different from making a homemade omelet.

   

Omelet with lavash

1. Heat the skillet well and reduce the heat to medium-low. This keeps the egg from overcooking and preserves the pizza base.

2. Grease the hot skillet with olive oil. I suggest using a silicone brush. You need only a little oil, but, and this is important, it must coat the whole bottom of the skillet.

3. Pour the egg mixture into the skillet. Tilt the pan to spread the mixture over the bottom.

4. Right away, lay one thin round lavash over the egg mixture. Gently press it to the bottom with a spatula so the egg mixture spreads evenly underneath.

   

5. Fry the omelet with the lavash for 1-1.5 minutes, no more. The egg should set with no liquid left. Lift the edge of the dough with the tip of a knife to check.

6. Flip the lavash with the omelet so the dough side is down. It’s easy: just take the edge with your fingers, since the omelet doesn’t stick to the pan. After flipping, press the dough lightly to the bottom with a spatula.

   

Filling and cheese

1. Next, and you have to do this quickly, spread the filling: thin slices of tomato, salami and anything else you like. But don’t overload the pizza omelet with filling. Sprinkle a pinch of dried oregano over it.

   

2. Sprinkle the grated cheese over the filling. We prefer cheddar or “hard” mozzarella.

3. Cover the skillet with a lid and turn the heat down even more, to low. Wait until the cheese melts, which takes 2-3 minutes. If the lid is transparent, you can see everything. Don’t lift the lid, so the hot air stays inside the skillet.

   The dough base won’t burn while cooking, so don’t worry. It will just become slightly crisp, barely noticeably.

   

Serving

1. As soon as the melted cheese looks right to you, the snack is ready. Transfer the pizza to a large flat plate or serving board and cut it into pieces with a knife, just like a regular pizza.

   If you like, you can put the pizza under the broiler for a short time, but, in my opinion, that’s unnecessary.

2. Right before serving, sprinkle with fresh arugula or basil. Serve hot with tomato juice, which is delicious.

   

   Olives go nicely with an egg and cheese filling, so slice them into rings. A little pickled onion and capers will make it even tastier. Instead of salami you can use smoked chicken or prosciutto, or any meat that is ready to eat and needs no cooking.