Begin by finely chopping a small bunch of fresh parsley. Set it aside for later.

Crumble the white cheese into small pieces. You can use feta, ricotta, or any cheese that melts well and has a creamy texture. Make sure the cheese is soft and easy to crumble with a fork.

Crack 4 large eggs into a mixing bowl. Beat them well using a whisk or fork, ensuring they are fully combined.

To the beaten eggs, add 3 tablespoons of flour. This will help create a slightly thicker, fluffier texture for the omelette, which is reminiscent of the dough in traditional börek.

Add 1 teaspoon of baking powder, which will help the omelette rise and become even fluffier.

Season the mixture with a pinch of salt and black pepper to taste. If you like a bit of heat, add 1 teaspoon of red pepper flakes. This is optional but adds a nice layer of flavor.

Stir the mixture until everything is well combined. The flour and baking powder should be fully incorporated into the eggs.

Gently fold in the crumbled white cheese and chopped parsley. These ingredients will give the omelette its rich, savory flavor, mimicking the filling of a börek. Stir the mixture carefully to avoid breaking up the cheese too much, allowing it to stay in larger pieces for added texture.

Place a non-stick frying pan on medium heat and add 1 tablespoon of butter. Allow the butter to melt completely and begin to foam, ensuring the bottom of the pan is evenly coated with butter.

Pour the prepared egg mixture into the hot pan, spreading it out evenly to cover the entire surface.

Reduce the heat to medium-low and cover the pan with a lid. Let the omelette cook for about 3-4 minutes, allowing the bottom to set while keeping the top slightly runny.

Once the edges begin to firm up and the bottom is golden brown, carefully flip the omelette using a spatula to cook the other side. This should take another 2-3 minutes until the omelette is cooked through but still tender on the inside.

Once the omelette is cooked to your liking, slide it onto a serving plate. You can slice it into wedges and serve immediately, enjoying it on its own or alongside a light salad or some crusty bread.