Skilandis Omletas
Recipes with Skilandis
A simple flat omelette with thin-cut skilandis and Lithuanian curd cheese (varškė). The skilandis goes into the pan last so the heat does not drive off the smoke. The curd cheese melts partially, staying in distinct curds through the egg rather than blending smooth. A practical breakfast or lunch dish, done in under ten minutes.
Prep Time
5 min
Cook Time
8 min
Servings
2
Difficulty
Easy
Ingredients
- 4 large eggs
- 60 g skilandis, sliced very thin then torn into small pieces
- 60 g varškė (Lithuanian curd cheese) or dry cottage cheese
- 2 spring onions, finely sliced
- 1 tablespoon butter
- Salt and black pepper
- Small handful of fresh dill
Steps
Crack the eggs into a bowl and beat with a fork until the yolks and whites are just combined. Season lightly with black pepper only; the skilandis provides the salt. Add the spring onions and half the dill to the egg mixture.
Melt the butter in a 24 cm non-stick pan over medium heat. When the foam subsides, pour in the egg mixture. Let the edges begin to set, about 1 minute, then gently draw the cooked edges toward the centre with a spatula, allowing the liquid egg to run to the sides.
When the omelette is mostly set but still slightly wet on top, scatter the curd cheese across one half. Lay the torn skilandis pieces over the cheese.
Fold the plain half over the filled half. Slide onto a plate, scatter the remaining dill over the top, and serve immediately.
Tips
Do not overcook the omelette before adding the filling. A slightly underdone egg carries the skilandis and cheese better than a dry one. The heat from the folded omelette is enough to warm the skilandis without cooking out the smoke flavour. Serve with dark rye on the side.