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    Cooking Gorgeous » Turkish Recipes

    Kaygana (Turkish Omelette)

    Published: Oct 18, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Kaygana is a delicious and filling Turkish Omelette made with eggs, flour, milk, herbs, and seasoning. This versatile egg-based dish is effortless and quick to make, and the things you can serve it with are limitless.

    kaygana - Turkish omelette wrapped on a plate

    Kaygana isn't just perfect for breakfast, but it is great for brunch, lunch, dinner, and snacks, too!

    Jump to:
    • What Is Kaygana?
    • Why This Recipe Works?
    • Ingredients And Substitutes
    • Step-by-Step Instructions
    • Serving Suggestions
    • Top Tips From The Chef
    • Recipe FAQs
    • Related Recipes
    • Kaygana (Turkish Omelette)

    What Is Kaygana?

    Kaygana (Turkish Omelette) is an old Ottoman dish originating from the Black Sea part of Turkey. It is made with eggs, milk, flour, and fresh herbs, and then cooked in a non-stick frying pan.

    This delicious and filling egg-based breakfast dish is very similar to the French "Crepe". And it can be served with various fillings such as cheese, anchovies, courgettes, or honey.

    kaygana wrapped like a crepe

    Why This Recipe Works?

    • This recipe requires a few simple ingredients you might already have in your fridge.
    • You can customize this Turkish Omelette to your taste, and use whatever is available or needs to be used such as such as bacon, peppers, mushrooms, or sun-dried tomatoes.
    • Kaygana is packed with protein which helps give you energy and keeps you feeling full for longer.
    • You can prepare the mixture a couple of days in advance and keep it refrigerated in an airtight container until you are ready to cook.
    • Kaygana is very filling and can also be served for brunch, lunch, a snack, or a light dinner with a bowl of salad.

    Ingredients And Substitutes

    Labelled picture of ingredients for kaygana
    • Eggs - They are the star of this dish. I try and use fresh free-range eggs with deep yolks.
    • Milk - I use semi-skimmed milk in this recipe but full-fat milk would work as well.
    • Flour - Plain flour (also known as all-purpose flour) is perfect for making this delicious Turkish omelet.
    • Seasoning - Salt, freshly ground black pepper and paprika are my favorite spices for making omelet dishes.
    • Cheese - I use feta cheese mixed with kashar cheese for this recipe. You can also use mozzarella, halloumi, gouda, or cheddar as well as use a mixture of a few types of cheeses.
    • Herbs - I use dill and parsley but you can also use mint, chives, basil, chervil, oregano, or coriander.

    Step-by-Step Instructions

    Making Kaygana is very easy and straight forward and there are a few easy steps that you need to follow to achieve the best results:

    Crack the eggs into a mixing bowl then beat well with a fork or whisk. 

    the eggs are cracked into a bowl and whisked until fluffy

    Add the milk into the bowl and whisk until nicely combined. 

    the milk is mixed with the eggs

    Whisk in the flour, until nicely incorporated and there are no lumps in the mixture.

    the flour is added to eggs and milk mixture

    Add the spring onions, chopped parsley & dill, grated cheese, paprika, salt, and freshly ground pepper, and mix well. 

    herbs, cheese, seasoning and spring onions are added to the mixture

    Place a non-stick frying pan on medium-low heat to warm up and add ½ tablespoon of olive oil.

    Carefully pour in a ladle of the egg mixture, or just enough to cover the bottom of the pan. 

     ladle of the mixture is poured into a hot pan

    Tilt the pan to spread the egg mixture out evenly and cook it until the omelet sets and start to turn golden brown on the edges.

    Carefully flip the omelet using a spatula and cook for another minute. 

    the omelet is flipped to cook the other side

    Remove the pan from the heat and slide the omelet onto a plate.

    Return the pan to the heat and cook the rest of the omelets until you run out of mixture.

    kaygana - Turkish omelette wrapped on a plate

    Serving Suggestions

    You can serve Kaygana as a part of the Turkish breakfast/brunch selection along with Muhammara - Acuka (Red Pepper Dip), Kuymak (Mihlama), Cig Borek - Chebureki, Vegan Chocolate Chip Muffins, and Spinach and Feta Borek.

    Kaygana can also be served as a light lunch along with some salad such as Lebanese Fattoush Salad, Rocket Salad With Parmesan, and Greek Cucumber Salad or some Frozen Sweet Potato Fries in Air Fryer.

    Top Tips From The Chef

    • Use fresh free-range eggs as they are the star ingredients of this delicious Turkish omelet dish.
    • Make sure you use a nonstick pan for making omelets and heat it thoroughly before adding the mixture to it.
    • Cook Kaygana over medium-low heat and be patient. Cooking it on high heat can result in a rubbery or overcooked egg dish.

    Recipe FAQs

    How to store the leftovers?

    You can store the leftovers in an airtight container and keep them refrigerated for up to two days. Simply reheat them in a microwave for 60 seconds or in a preheated oven (180° C - 360° F) for 5 - 7 minutes.

    Can I make Kaygana in advance?

    Kaygana is best when served freshly made out of the pan. However, you can make the egg mixture and keep it refrigerated for up to two days in advance.

    Related Recipes

    For more delicious egg based recipes why not try:

    • Cilbir - Turkish Poached Eggs
    • Spinach With Eggs
    • Traditional Shakshuka Recipe
    • Menemen Recipe - Turkish Scrambled Eggs

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious egg-based breakfast dish "Kaygana" as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    kaygana - turkish omelette

    Kaygana (Turkish Omelette)

    Ayla Clulee
    Kaygana is a delicious and filling Turkish Omelette made with eggs, flour, milk, herbs, and seasoning, and then cooked in a non-stick pan.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Snack
    Cuisine Mediterranean, Turkish
    Servings 6 omelettes
    Calories 226 kcal

    Equipment

    • 1 measuring spoons
    • 1 Measuring cups
    • 1 frying pan
    • 1 whisk
    • 1 Rubber spatula
    • 1 kitchen scale

    Ingredients
     
     

    • 4 eggs
    • 1 cup semi-skimmed or full-fat milk
    • 80 g plain white flour / all-purpose flour
    • 4 spring onions (sliced)
    • ⅓ cup chopped parsley and dill
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon paprika
    • 100 g kasar cheese, mozzarella, or cheddar cheese (grated)
    • 3 tablespoon olive oil

    Instructions
     

    • Crack the eggs into a mixing bowl then beat well with a fork or whisk.
    • Add the milk into the bowl and whisk until nicely combined.
    • Whisk in the flour, until nicely incorporated and there are no lumps in the mixture.
    • Add the spring onions, chopped parsley & dill, grated cheese, paprika, salt, and freshly ground pepper, and mix well.
    • Place a non-stick frying pan on medium-low heat to warm up and add ½ tablespoon of olive oil.
    • Carefully pour in a ladle of the egg mixture, or just enough to cover the bottom of the pan.
    • Tilt the pan to spread them out evenly and cook it until the omelet sets and start to turn golden brown on the edges.
    • Carefully flip the omelet using a spatula and cook for another minute.
    • Remove the pan from the heat and slide the omelet onto a plate.
    • Return the pan to the heat and cook the rest of the omelets until you run out of mixture.

    Notes

    • Use fresh free-range eggs as they are the star ingredients of this delicious Turkish omelet dish.
    • Make sure you use a nonstick pan for making omelets and heat it thoroughly before adding the mixture to it.
    • Cook Kaygana over medium-low heat and be patient. Cooking it on high heat can result in a rubbery or overcooked egg dish.

    Nutrition

    Calories: 226kcalCarbohydrates: 13gProtein: 11gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 125mgSodium: 362mgPotassium: 164mgFiber: 1gSugar: 3gVitamin A: 685IUVitamin C: 7mgCalcium: 161mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Saide

      October 20, 2022 at 4:43 am

      5 stars
      Great recipe with clear instructions. This is our new favourite breakfast!

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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