Egg-white omelet with vegetables

1. 1 Eggspack 10 pcs ≈ $1.89 3 pcs
2. 2 Tomatoes≈ $4.67 per kg 80 g
3. 3 Spinach (frozen)pack 400 g ≈ $1.90 50 g
4. 4 Green onionspack 50 g ≈ $1.30 8 g
5. 5 Olive oil 5 ml
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. Separate the whites from the yolks of two eggs¹, and use one whole egg; whip the whites with salt and pepper to soft peaks, and beat the whole egg separately with a pinch of salt and pepper.

2. Place a pan 20–24 cm in diameter on medium heat, and warm with a tablespoon of olive oil until it shimmers.

3. Rinse the spinach³ and dry it, wash the tomato²; cut the tomato into wedges about 1–2 cm, tear the spinach into large pieces.

4. Sauté spinach³ and tomato² in the oil for about 3 minutes, stirring, until soft and with a light aromatic specking at the edges.

5. Pour the whites into the pan, then carefully add the whole-egg mixture; spread evenly over the vegetables and cover.

6. Cook on low heat for about 4 minutes, until the edges set and the top is nearly opaque; if desired, check for golden edges.

7. Remove the lid, gently confirm that the omelet is set inside, if needed hold another 30–60 seconds to finish; take off the heat and sprinkle with green⁴ onions.

8. Serve: cut into slices and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.