Omelette with Brie and Spinach

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Fresh spinachpack 150 g ≈ $2.50 50 g
3. 3 Briepack 125 g ≈ $4.00 30 g
4. 4 Butterpack 180 g ≈ $1.60 8 g
5. 5 Salt 1 g

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

Method

1. Prepare: rinse the spinach and pat dry; get a 20 cm skillet, heat it over medium heat and melt the butter⁴.

2. Sauté the spinach: place the spinach in the skillet and cook over medium heat for 1 minute, stirring, until wilted.

3. Add the eggs¹: pour in the beaten eggs into the skillet, season with salt; cook over medium heat under a lid for about 3 minutes, until the edges set and the top remains slightly liquid.

4. Add Brie³: lay Brie slices on one half of the omelette, cover with the other half.

5. Finish cooking: keep on low heat for 1–2 minutes, until the Brie³ starts to melt and the omelette is fully set.

6. Remove from the heat and rest: take the skillet off the heat, let the omelette stand for 1 minute to set a little more.

7. Serve: transfer to a plate and serve immediately, with a slice of bread or some greens.