Mushroom & Tomato Lavash Bake

Ingredients

• 1 (50 g) whole wheat lavash
• 1 1/4 cups (90 g) mushrooms, sliced
• 1 tsp (5 ml) extra-virgin olive oil
• 2 (100 g) large eggs
• 2/3 cup (170 g) plain Greek yogurt, 2%
• 1/4 tsp (1 g) Italian seasoning
• 2/3 cup (90 g) cherry tomatoes
• 3 tbsp (22 g) mozzarella, grated
• 1 1/4 tbsp (5 g) parsley, chopped
• a pinch of fine sea salt

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Method

1. Heat the oven to 375°F (190°C). Line a 6-inch (15 cm) dish with the lavash, letting it come up the sides.
2. Fry the mushrooms in the oil over high heat, about 5 minutes, until they squeak and color.
3. Beat the eggs with the yogurt, seasoning and salt. Pour over the lavash, scatter the mushrooms, tomatoes and mozzarella, and bake 16–18 minutes until set and golden at the edge. Parsley as it comes out.