Healthy Omelette Salad
I woke up today with a craving for eggs. I mean, who doesn’t love at least one egg-based dish? Eggs are one of those essential ingredients in many recipes, and my pantry is always stocked with enough eggs for at least 10 days. If you love eating eggs every day, you’ll love today’s Healthy Omelette Salad recipe: it’s an easy, quick and filling meal, that tastes delicious and makes up for a great lunch!
Ingredients list for Healthy Omelette Salad:
- 1 egg
- salt and pepper to taste
- 1 tsp coconut oil
- 3-4 champignon mushrooms, sliced
- 1 cup mixed salad leaves
- 1 Roma tomato, sliced
- 60 gr cucumber (about the size of a regular egg)
- 50 gr feta cheese
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Preparation method for Healthy Omelette Salad:
Heat a non-stick pan on the high fire, then add the coconut oil. Crack the egg in a bowl and whip it for a minute using a fork. Season with salt and pepper to taste. When the oil in the pan is hot, add the mushroom slices. Fry the mushrooms for a couple of minutes, occasionally flipping them, to allow for even cooking. When the mushrooms are golden-brown, add the egg.
The omelette should be almost done in 3 minutes. Flip half of the omelette over the other half in the pan, thus enclosing the mushrooms in the middle. Switch off the fire, but keep the pan on the stove. Using a wooden spatula, shred the omelette into several wide strips. Keep it warm in the pan, without heat, while quickly preparing the salad.
Toss together the salad leaves, tomato and cucumber slices. Drizzle with olive oil and apple cider vinegar, toss again to get the oil and vinegar incorporated.
Decorate the salad with omelette stripes and feta cheese cubes. I told you the Healthy Omelette Salad was easy to prepare! Bon appetite!