Salad in an omelet
Description
Minimum effort — excellent result. You can prepare different salads every day and wrap them in a golden omelet. For the omelet, it's best to buy eggs from farm-raised chickens; their yolks are brighter and more nutritious. In summer, make the salad with tomatoes, cucumbers, bell peppers, etc. You can dress the salad with mayonnaise or fresh sour cream. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Instead of chicken eggs, you can use quail or duck eggs. Rinse the tomatoes, cucumbers, and peeled onion under water.
- 2
Step 2
Beat the chicken eggs into a deep bowl or a small dish, add 1-2 pinches of salt and ground black pepper. Whisk everything for about 1-2 minutes. You can add 30-40 ml of milk or cream of any fat content if you prefer creamy omelets.
- 3
Step 3
Pour 1 tablespoon of vegetable oil into a frying pan and pour in the beaten egg mixture. Reduce the heat and cook the omelet for about 3-5 minutes until golden brown. If desired, after 2 minutes, flip it to the other side using a wide spatula.
- 4
Step 4
Cut off the ends of the cucumbers and remove the green cores from the tomatoes. Slice and place in a bowl or salad dish. Optionally, you can add bell pepper or celery stalk.
- 5
Step 5
Slice part of the onion into thin half-rings and add to the container along with chopped dill or parsley. Add a pinch of salt and pour in the remaining vegetable oil. Gently mix the salad.
- 6
Step 6
Place the golden omelet onto a plate, and put the prepared salad on one half of it. Fold the other half of the omelet over the salad and serve. The dish can be accompanied with sour cream or mayonnaise.