Cheesy Oat Pancake with Tomato

1. 1 Rolled oatspack 400 g ≈ $2.60 40 g
2. 2 Eggspack 10 pcs ≈ $1.93 2 pcs
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
4. 4 Hard cheesepack 200 g ≈ $2.70 25 g
5. 5 Tomatoes≈ $4.67 per kg 70 g
6. 6 Dillpack 50 g ≈ $1.80 3 g
7. 7 Sunflower oil 3 ml
8. 8 Salt 1 g

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

Method

1. Pour rolled¹ oats into a bowl, add milk³, eggs², and a pinch of salt, then stir well and let sit for 5 minutes to soften.

2. Cut a ripe tomato⁵ into 1 cm cubes, grate sharp cheddar or feta on a box grater, and finely chop fresh dill⁶.

3. Heat a 20 cm nonstick skillet over medium heat, lightly greased with butter or oil.

4. Pour the batter into the pan, cover, and cook for 3 minutes until the bottom is golden and the top sets.

5. Flip the pancake, spread half with cheese, then top with tomato⁵ and dill⁶, and fold in half.

6. Cover and cook for 1–2 minutes until the cheese melts, then serve hot.

In short

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