Ingredients
Method
Preparation
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Place one lavash in a non-stick skillet over low heat and lightly spread half of the butter on top.
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In a bowl, crack the eggs and beat them with salt and black pepper until well combined.
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Pour the beaten eggs evenly over the lavash, spreading them to the edges.
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Sprinkle the cottage cheese over the eggs.
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Add the dry chives, dry parsley, and grated cheese.
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Cover with the second lavash and gently press down.
Cooking
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Cook on low heat for 5 to 7 minutes, until the bottom is golden and the eggs are set.
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Carefully flip the pita using a plate or a wide spatula.
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Add the remaining butter to the skillet if needed and cook for another 3 to 5 minutes until both sides are golden and the cheese has melted.
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Remove from heat, let it rest for 2 minutes, then cut and serve hot.