Cheese and Green Onion Omelette

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
3. 3 Hard cheesepack 200 g ≈ $2.64 25 g
4. 4 Green onionspack 50 g ≈ $1.30 10 g
5. 5 Butterpack 180 g ≈ $1.60 7 g
6. 6 Salt 1 g
7. 7 Ground black pepper to taste

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

Method

1. Preparation: wash the green⁴ onions, dry them; finely chop the greens into pieces about 0.5 cm; heat a skillet with oil over low to medium heat.

2. In a bowl, whisk eggs¹ with milk², season with salt and pepper to taste until smooth.

3. Pour the egg-milk² mixture into the hot skillet and spread it evenly over the bottom.

4. Cook on low to medium heat until the edges begin to set and the bottom part becomes firm.

5. When the bottom of the omelette is set, sprinkle grated cheese and green⁴ onion; cover and keep on low to medium heat for about 2 minutes until the cheese melts.

6. Remove the lid, fold the omelette in half and transfer to a plate; serve with fresh bread or greens⁴ if desired.