Mushroom & Cheese Omelette

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Button mushrooms≈ $7.50 per kg 70 g
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Salt 1 g
8. 8 Ground black pepper to taste

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

Method

1. Slice the mushrooms into 0.5 cm thick rounds and thinly halve the onions⁶ into half-moons. Grate the cheese with a box grater.

2. Melt 1 tbsp butter² in a 20 cm skillet over medium heat. Sauté the mushrooms and onions⁶ for 5 minutes until golden and the onions are soft.

3. Whisk the eggs¹ with milk⁴, salt, and pepper until smooth. Pour the mixture over the mushrooms and spread evenly.

4. Cover the skillet and cook on medium heat for 4 minutes until the omelette sets at the edges.

5. Sprinkle the cheese over the omelette, fold in half, and cook on low heat for 1–2 minutes until the cheese melts and the center stays tender.

6. Remove from heat and serve immediately.