Lavash with egg and herbs

Wash the chicken eggs first in water, break one by one into a medium-sized bowl and beat them with a mixer or a hand whisk until smooth. Add a little salt, ground black pepper and other dry spices to your taste and desire. You can add a mixture of Italian herbs or pure oregano, a little marjoram and thyme. Or, for piquancy, pour ground paprika, chili pepper or garlic powder.

Put the frying pan on the fire and pour half a portion of vegetable oil into it and heat it. Pour the beaten chicken eggs together with spices into a hot frying pan and fry the eggs over medium heat, stirring them constantly with a silicone spatula so that no liquid areas remain. Next, remove the pan from the heat and transfer the fried eggs to a bowl.

Rinse the greens under a stream of cold water and dry them, spreading them out on a paper towel. As greens, you can take parsley, dill, green onions, spinach or another. Cut off the stems, and finely chop the rest. Then mix the chopped greens with the fried eggs together.

There are usually two large sheets of thin pita bread in a standard pack. Each sheet must be cut in half. Thus, you should get 4 sheets.

Put a sheet of pita bread on a cutting board and put 1/4 of the filling of eggs and greens on it in the very middle. Then wrap the filling tightly inside the pita bread. Do the same with the remaining 3 sheets.

Pour the remaining vegetable oil into the pan and heat it. Next, carefully, so that the filling does not fall out, put two wrapped pita bread and fry them on medium heat first on one side, then turn over with a spatula to the other side and fry until golden crisp. Transfer the fried pita bread to a plate and fry two more leaves.

Ruddy and crispy pieces of pita bread with egg and herbs to serve hot on the table. It's very tasty!

Bon appetit!