Salad with Feta Cheese and Omelet
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Salads
When I have the least time to cook, I might eat the best. If at that moment I turn to simple ingredients that cook quickly (or not at all) and I mostly assemble... if I think about the nutritional balance of the day, related to what I ate and especially what I didn't eat at the previous meal... if I put a little of this, a little of that... the result might not be the most spectacular food in the world, but it's certainly something good, made by me for me.
Ingredients
70g mixed salad (mix of endive, frisée, radicchio, leeks, arugula; or green lettuce leaves cut into strips)
1-2 celery stalks
50g crumbly sheep/goat feta cheese (or feta)
2-3 young green onion stalks (or 1/2 small red onion)
3-4 sprigs dill
juice of 1/2 lemon
1 tablespoon extra virgin olive oil
omelet from 2 eggs
salt
Servings: 1
Calories: 540 cal
How to prepare salad with feta cheese and omelet
- Cut the celery into thin slices and put them in the salad bowl. Add the green onion chopped into rounds (or red onion cut into scales), a little salt and the lemon juice. Let it sit while you prepare the rest of the ingredients.
- Prepare an omelet from 2 eggs beaten with salt. I also put a tablespoon of oil in the pan, otherwise it sticks easily, but if you have a pan in which you can cook without fat, prepare it that way. Remove the omelet to a cutting board and cut it into strips.
- Chop the dill.
- Add to the salad bowl, over the celery, the mixed salad and dill and mix well with what's in the bowl, so the salad is also covered with lemon juice. Then pour the oil and mix a little more.
- Add the crumbled feta and omelet and mix. Taste for salt. Serve immediately.
