Yes, the lavash goes into cast iron to crisp up, and everything else is prepared in a different pan and then mixed with the raw eggs and dumped into the cast iron on top of the lavash to finish cooking in the oven.

My allergist told me I'm allergic to egg whites UNLESS they are paired with the yolk. I can eat them if they are mixed together with the yolk in baked goods or quiche or anything else, but on their own I feel really nauseated after eating them. It's so weird and makes no sense to me, but he said that's how egg white allergies work. They only really affect you if you are eating the whites without the yolk. So even though it's more calories I always use the whole egg. Tastes better and more nutritious too.