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 isn't just perfect for breakfast, but it is great for brunch, lunch, dinner, and snacks, too!
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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.
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
- 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.
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 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.
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.
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
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.
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:
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)
Equipment
- 1 whisk
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
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Saide
Great recipe with clear instructions. This is our new favourite breakfast!