Salmon, Spinach, and Cream Cheese Omelette

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
3. 3 Lightly salted salmonpack 200 g ≈ $9.00 45 g
4. 4 Fresh spinachpack 150 g ≈ $2.50 40 g
5. 5 Cream cheesepack 140 g ≈ $1.80 25 g
6. 6 Butterpack 180 g ≈ $1.60 5 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g
9. 9 Dillpack 50 g ≈ $1.80 2 g

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

Method

1. Whisk eggs¹ with milk², salt, and pepper until smooth.

2. Slice salmon into strips, rinse spinach, and pat dry.

3. Heat a skillet with butter⁶ over medium heat.

4. Pour in the egg mixture, reduce heat, and cook for 3–4 minutes until edges set.

5. Arrange spinach, salmon, and cream⁵ cheese chunks over half the omelette.

6. Fold the omelette in half, cover for 1–2 minutes until the center is just set but not runny.

7. Sprinkle with dill⁹ and serve hot.

In short

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