Kaygana with Cheese and Herbs: Turkish Herb Omelette

Pick the parsley and dill leaves, discard the tough stems, and chop finely. Slice the chives or scallion greens thinly. Crumble the beyaz peynir or feta into small, uneven pieces so it melts in pockets rather than blending completely into the eggs.

Crack the eggs into a mixing bowl and add the milk, salt, and black pepper. If you want a slightly sturdier kaygana, whisk in the flour until smooth. Beat for about 30 seconds, until the yolks and whites are fully combined and the mixture is lightly frothy.

Reserve a small pinch of herbs and cheese for the top, then fold the rest into the egg mixture with a spatula. Do not overmix; you want visible flecks of green and distinct pockets of cheese.

Set a 24 cm (9 to 10 inch) non-stick skillet over medium heat. Add the butter and olive oil and swirl until the butter foams but does not brown.

Pour in the egg mixture and spread it evenly with a spatula. Cook undisturbed for 3 to 4 minutes, until the edges are set and the center is still slightly wet. Scatter the reserved herbs and cheese over the top.

Cover the pan with a lid and lower the heat to low. Cook for 3 to 4 minutes more, until the surface is just set and the cheese has softened. If you prefer a golden top, slide the pan under a hot grill for 1 minute instead of covering.

Slide the kaygana onto a cutting board or plate and let it rest for 2 minutes so it firms up slightly. Cut into wedges, sprinkle with pul biber if you like, and serve warm.