Egg and Cheese Lavash Roll

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.64 25 g
4. 4 Tomatoes≈ $4.67 per kg 50 g
5. 5 Leaf lettucepack 150 g ≈ $0.49 20 g
6. 6 Sunflower oil 5 ml

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

Method

1. Prepare by washing the tomato⁴ and lettuce, slice the tomato into 0.5–0.6 cm rounds, tear the lettuce into large pieces, beat the eggs² in a bowl until smooth, and add salt to taste while whisking.

2. Heat a skillet 20–24 cm in diameter over medium heat until hot, then brush with a thin¹ layer of vegetable oil.

3. Pour the beaten eggs² into the skillet, spread evenly, and fry for 1–2 minutes on each side until golden and light; remove the omelet from the skillet and keep nearby.

4. Lay the omelet on the lavash, sprinkle an even layer of grated cheese, and place tomato⁴ rounds and lettuce over the entire surface.

5. Roll the lavash tightly into a roulade, pressing the edges if needed to keep the fillings from spilling out.

6. Reheat the skillet over medium heat and fry the roll on each side for about 1 minute until the cheese melts and a light crust forms, watching for even heating and avoiding overcooking.

7. Slice the roll into serving pieces and serve immediately; garnish with greens if desired.