Lavash Chicken, Mushroom, and Egg Skillet

1. 1 Chicken breast filletpack 800 g ≈ $7.23 60 g
2. 2 Tomatoes≈ $4.67 per kg 40 g
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Thin lavash flatbreadpack 250 g ≈ $2.50 85 g
6. 6 Button mushrooms≈ $7.50 per kg 40 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ breast and mushrooms into small pieces. Sear in oil for 7–8 minutes until the chicken is cooked through, season with salt, and let cool.

2. Dice the tomato², finely chop the dill⁷, and grate the cheese.

3. Cut a lavash sheet in half. On one half, arrange the chicken¹, mushrooms, tomato², dill⁷, and half the cheese, leaving the center empty.

4. Crack an egg into the center and fold the second lavash half over it, sealing the edges like an envelope.

5. Pan-fry the envelope on low heat under a lid for 3–4 minutes per side until the egg sets.

6. Sprinkle the remaining cheese on top, let it melt for 1 minute, and serve.