White cheese and parsley appear together in Turkish cheese omelets, including the method taught in Turkish vocational cooking materials. This version is cooked as a flat round and cut into wedges. It is an everyday breakfast preparation rather than a dish attributed to one particular region.
Beyaz Peynirli Omlet — Recipe Card
A pan-cooked white cheese and parsley omelet
Makes 2 servings · One 22 cm (8½–9 inch) omelet, cut into four wedges; two wedges per serving.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Beyaz Peynirli Omlet
Mix the eggs and filling
Beat the eggs with a fork until the whites and yolks combine. Fold in the crumbled cheese, parsley and pepper. No added salt is needed for the base recipe because the cheese is already salty.
Cook the first side gently
Melt the butter in a 22 cm (8½–9 inch) nonstick skillet over medium-low heat, without browning it. Pour in the egg mixture and spread it evenly. Reduce to low heat and cook for 4–6 minutes, until the edges are firm and the top is mostly set. Cover briefly if needed; lower the heat if the base browns quickly.
Turn, finish and serve
Loosen the edges and slide the omelet onto a clean plate. Wearing oven mitts, invert the skillet over the plate, turn them together, then return the skillet to low heat. Cook the second side for 2–3 minutes, or longer as needed, until the center is fully set and reaches 71°C (160°F). There should be no liquid egg. Slide onto a clean serving plate and cut into four wedges, two per serving.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-white-cheese-omelet-beyaz-peynirli-omlet. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
Contains egg and milk. For the Vegetarian label, use beyaz peynir made with microbial or other vegetarian rennet. Check the label; ordinary animal-rennet cheese does not meet that requirement.
Heat level
No added chili. Black pepper gives gentle warmth. For a hotter version, mix 1 g (½ tsp) hot pul biber into the eggs; omit it for the base version.
Cheese substitution
Use the same 80 g (2.8 oz) drained, crumbled feta if beyaz peynir is unavailable, choosing vegetarian rennet when needed. This is a practical substitute; its saltiness and texture may differ.
How to store and reheat Beyaz Peynirli Omlet
Best eaten immediately. Refrigerate leftovers in a shallow covered container at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Use within 2 days. Reheat covered over low heat until the center reaches 74°C (165°F); the texture will be firmer.
Beyaz Peynirli Omlet: questions and answers
Do I need milk or flour?
No. The base uses eggs, cheese, parsley, butter and pepper only. Milk and flour are not needed for this flat, two-sided omelet.
Why did the omelet break when turned?
The first side may not have set enough, or the cheese may have been too wet. Drain the cheese well, wait until the top is mostly set, and loosen the edges before sliding it onto the plate.
