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Twaróg (Polish Curd Cheese) and Dill Omelet
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Source: https://recipheon.com/en/recipes/breakfast/twarog-and-dill-omelet
About this recipe
A twaróg and dill omelet is a light, savory breakfast with a creamy filling and a fresh herbal note. Semi-fat twaróg makes the omelet more satisfying, dill brightens the flavor, and the eggs form a delicate base that benefits from slow cooking over gentle heat. Crumble and season the twaróg filling before adding it so it spreads easily over one half of the omelet. Once folded, warm the omelet only briefly so the filling heats through without drying out. Serve with lettuce while the omelet is still soft and the twaróg is slightly warm.
Ingredients
4 eggs
1 tablespoon butter or olive oil
a handful of lettuce, for serving
80 g semi-fat Polish pressed curd cheese (twaróg)
1 tablespoon dill
a pinch of salt
Steps
Beat the eggs in a bowl until the whites and yolks are combined. Finely crumble the twaróg and mix with the chopped dill and a pinch of salt, leaving no large cold lumps. Rinse and dry the lettuce.
Heat the butter or olive oil in a 26 cm nonstick frying pan and spread it over the base. Pour in the eggs and gently tilt the pan to form an even layer.
Cook over low heat for 3–5 minutes without stirring. The base should lift with a spatula, while the top remains soft and slightly moist without a thick layer of liquid egg.
Spread the cheese filling over one half of the omelet, leaving a clear border. Use a wide spatula to fold the other half over the filling. Heat briefly over low heat until the cheese is warm and the eggs inside are set; avoid drying out the edges.
Slide the omelet onto a plate and serve immediately with the lettuce.
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