Omelet with Cottage Cheese and Herbs

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 100 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 80 ml
4. 4 Dillpack 50 g ≈ $1.80 8 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Butterpack 180 g ≈ $1.60 5 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

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

Method

1. Beat the eggs¹ with the milk³, salt, and pepper until smooth.

2. Mash the cottage² cheese with a fork, and finely chop the dill⁴ and green⁵ onion.

3. Mix the egg mixture with the cottage² cheese and herbs.

4. Heat a skillet with oil over medium heat, pour in the mixture, and cover with a lid.

5. Cook for 7–9 minutes, until the top is set and the omelet is firm and tender.

6. Remove from the heat, let stand for 1 minute, and transfer to a plate.

In short

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