Corn and egg salad
Description
The recipe won't take much time. I used orzo (a type of durum wheat pasta) for cooking. This salad can replace a full dinner, as it includes pasta, fried eggs, and salad leaves. It's important to stick to the proportions, otherwise the dish might turn into just pasta with vegetables. Serve at the table.
Instructions
- 1
Step 1
1. In a saucepan, I cook the pasta in boiling water, then drain the water and set the pasta aside to cool.
- 2
Step 2
2. In a bowl, I break all the chicken eggs, add a little salt and pepper, and mix.
- 3
Step 3
3. Pour the eggs onto a hot skillet and stir with a spatula, frying the eggs until cooked.
- 4
Step 4
4. I wash the cabbage leaves (I'm using young cabbage) and tear them by hand into large pieces.
- 5
Step 5
5. I put the cooled paste into a deep bowl for easy mixing.
- 6
Step 6
6. Add fried, diced, and cooled chicken eggs to the paste.
- 7
Step 7
7. Add canned corn to the bowl (you can add a bit more if you like it).
- 8
Step 8
8. Place the washed and dried cabbage leaves.
- 9
Step 9
9. Dress the salad with olive oil and vinegar, season with salt and pepper to taste. Mix the salad thoroughly and serve.