Oat Pancake with Cheese and Tomato

1. 1 Rolled oatspack 400 g ≈ $2.60 40 g
2. 2 Eggspack 10 pcs ≈ $1.89 2 pcs
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
4. 4 Hard cheesepack 200 g ≈ $2.64 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. Prepare: wash the tomato⁵ and dice it into 1 cm cubes, slice the cheese, soak oats with milk³ and eggs², add salt, and let it sit for 5 minutes.

2. Prepare: heat a skillet about 20 cm in diameter over medium heat, add a drop of oil, and spread it evenly.

3. Cook: pour the oat-egg mixture onto the skillet, cover, and cook over medium heat for 3 minutes until a light golden crust forms underneath.

4. Flip: turn the pancake, place cheese and tomato⁵ on one half, fold in half, and continue cooking over medium heat 1–2 minutes until the cheese melts and the filling is heated.

5. Remove from the stove: take it off the heat and let it rest for 1 minute before serving.

6. Serve: cut into pieces and plate; garnish with greens if desired.

In short

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