Mushroom and Cheese Omelette

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Button mushrooms≈ $7.50 per kg 70 g
3. 3 Hard cheesepack 200 g ≈ $2.64 25 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
5. 5 Butterpack 180 g ≈ $1.60 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. Preparation: wash the button² mushrooms and onion⁶, slice the mushrooms about 0.5 cm thick and thicken the onions to half-rine-thickness about 0.3 cm, grease a skillet about 20 cm in diameter with a small amount of oil and heat it on medium until hot.

2. Frying: sauté the mushrooms and onion⁶ in vegetable oil over medium heat for 5 minutes, until golden and the onion is soft.

3. Egg mixture: in a separate bowl beat the eggs¹ with milk⁴, salt and pepper until smooth, then pour or spread the egg mixture over the mushrooms in the skillet evenly.

4. Cooking under a lid: cover the skillet with a lid and cook over medium heat for 4 minutes until the eggs¹ set and the edges are firm.

5. Cheese and finish: sprinkle the omelette with cheese, carefully fold in half, and continue to cook over low heat 1–2 minutes until the cheese melts and the center remains soft.

6. Serving: remove from heat and plate; garnish with greens and serve with greens, bread or a light salad; if desired you can prep the ingredients in advance and assemble in 10 minutes.