Cheese, Vegetable, and Toast Omelet

1. 1 Eggspack 10 pcs ≈ $1.93 3 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Fresh spinachpack 150 g ≈ $2.50 40 g
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Whole-grain breadpack 350 g ≈ $2.17 45 g
8. 8 Butterpack 180 g ≈ $1.58 8 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Dice the bell⁴ pepper finely, chop the green⁶ onion, and grate the cheese.

2. Beat the eggs¹ with the milk², salt, and pepper using a fork.

3. Heat a skillet with the butter⁸ over medium heat.

4. Sauté the bell⁴ pepper for 2 minutes, add the spinach, and cook for 1 more minute until softened.

5. Pour in the egg mixture, then sprinkle with the cheese and green⁶ onion.

6. Cook covered for 6–8 minutes over low heat, until the top is set and the cheese has melted.

7. Toast the bread on a dry spot in the skillet, or in the skillet after the omelet, for 1 minute on each side, and serve with the omelet.