Twaróg 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
Servings: 2
4 eggs
1 tablespoon butter or olive oil
a handful of lettuce, for serving
80 g semi-fat twaróg (Polish farmer’s cheese)
1 tablespoon dill
a pinch of salt
Steps
Beat the eggs in a bowl, then crumble the twaróg and mix it with the dill and a pinch of salt.
Heat the butter or olive oil in a skillet and pour in the eggs.
Cook the omelet over low heat for 3–5 minutes, until the bottom is set and the top is still slightly moist.
Spoon the twaróg filling over one half, fold the omelet in half, and leave it in the skillet a little longer to warm the filling through.
Serve with the lettuce.
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