Egg and Cheese Lavash Roll

1. 1 Thin lavash flatbreadpaquete 250 g ≈ $2.50 60 g
2. 2 Eggspaquete 10 unidades ≈ $1.89 1 unidades
3. 3 Hard cheesepaquete 200 g ≈ $2.64 25 g
4. 4 Tomatoes≈ $4.67 por kg 50 g
5. 5 Leaf lettucepaquete 150 g ≈ $0.49 20 g
6. 6 Sunflower oil 5 ml

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Wash the tomato⁴ and lettuce; slice the tomato into 0.5–0.6 cm rounds; tear the lettuce into large pieces; crack the eggs² into a bowl and whisk until smooth; add salt while whisking to taste.

2. Heat a 20–24 cm skillet over medium heat until hot, and brush with a thin¹ layer of vegetable oil.

3. Pour the beaten eggs² onto the pan, spread evenly, fry each side 1–2 minutes until golden and lightly fluffy; remove the omelet and keep nearby.

4. Lay the omelet pancake on the lavash, sprinkle with grated cheese in an even layer, arrange tomato⁴ rounds and a leaf⁵ of lettuce over the entire surface.

5. Roll up the lavash tightly, press the edges if needed to prevent filling from spilling out.

6. Reheat the skillet over medium heat and fry the roll on each side for about 1 minute, until the cheese melts and a light crust forms; monitor even heating and don't overcook.

7. Serve: cut the roll into portions and serve immediately; you may garnish with greens to taste.