Chicken with Scalloped Soy-Lemon Omelet

1. 1 Chicken breast filletpack 800 g ≈ $7.36 45 g
2. 2 Onions≈ $1.60 per kg 75 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Soy sauce 14 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Hard cheesepack 200 g ≈ $2.64 20 g
7. 7 Ground black pepper 2 g
8. 8 Lemon≈ $4.65 per kg 19 g
9. 9 Eggspack 10 pcs ≈ $1.89 0.5 pcs
10. 10 Salt 2 g
11. 11 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion² into half-rings, dice the garlic⁵, and grate the carrot³

2. Cut the chicken¹ breast into thin strips, season with salt and pepper

3. Place the chicken¹ in the pan, add the onion² and garlic⁵, and sear

4. Add the carrot³ and cook for 15–20 minutes in sunflower oil

5. Whisk eggs⁹ with soy sauce, salt, and lemon⁸ juice until smooth

6. Pour the egg mixture over the chicken¹, sprinkle with grated cheese

7. Simmer for 3–5 minutes until the omelet sets