Ham, Tomato and Cheese Omelette with a Green Salad

1. 1 Eggspack 10 pcs ≈ $1.89 3 pcs
2. 2 Hampack 300 g ≈ $2.91 50 g
3. 3 Tomatoes≈ $4.67 per kg 80 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
5. 5 Hard cheesepack 200 g ≈ $2.64 20 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 40 g
7. 7 Butterpack 180 g ≈ $1.60 8 g
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

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

Method

1. Wash the tomatoes³ and salad greens; dice the ham² into about 1.5–2 cm cubes; dice the tomatoes into about 2 cm cubes; grate the cheese if you have it.

2. Warm a 20 cm skillet over low heat, lightly grease the surface if needed to prevent sticking.

3. Beat the eggs¹ with milk⁴, salt and pepper until smooth.

4. Arrange the ham² and tomatoes³ in the skillet and sauté over medium heat for 2 minutes until lightly browned and fragrant; do not stir.

5. Pour the egg mixture over the ham² and tomatoes³, reduce heat to low; cover and cook for 5 minutes until the omelette is set at the edges and the middle is still slightly runny on top.

6. Sprinkle with cheese and continue cooking for another 1–2 minutes on low heat until the cheese melts and the omelette is fully set, edges golden and the center firm.

7. Serve immediately, transferring to a plate with the salad greens; garnish with herbs to taste.