Lavash Roll with Egg and Cheese

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Tomatoes≈ $4.67 per kg 50 g
5. 5 Leaf lettucepack 150 g ≈ $0.65 20 g
6. 6 Sunflower oil 5 ml
7. 7 Salt 1 g

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

Method

1. Wash the tomato⁴ and slice it into 0.5 cm (1/4-inch) rounds; wash the lettuce and tear it into large pieces. Grate the cheese on a box grater. Whisk the egg with a pinch of salt until smooth.

2. Heat a 20–24 cm (8–9.5-inch) skillet over medium heat for 1–2 minutes, then lightly oil it.

3. Pour in the egg, spreading it evenly, and cook for 1–2 minutes per side until golden. Remove the omelet from the pan.

4. Place the omelet on the lavash, sprinkle with grated cheese, then top with tomato⁴ slices and lettuce.

5. Tightly roll the lavash into a log, tucking in the edges to keep the filling inside.

6. Return the roll to a dry, hot skillet and sear for 1 minute per side over medium heat until the cheese melts and the lavash browns.

7. Slice the roll diagonally in half and serve immediately.