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We love eggs! We start our morning with eggs. And I’m glad the two kiddos like eggs too. It’s just so easy to feed the family with eggs. They are cheap and nutritious. I often feel handicapped without eggs in the refrigerator. Days when I don’t want to deal with chicken and meat, eggs come to the rescue. The incredible edible eggs indeed.
This omelette salad is so simple and you have a protein in your meal in no time. I like combining the sour, salty, and sweet taste and it just works so well in this dish (and almost any dishes if you ask me!)
OMELETTE SALAD
Ingredients
Omelette:
- 4 eggs
- 2 Tbsp of milk
- Pinch of freshly ground black pepper and salt
- Cooking oil
Salad:
- 2 cups of Arugula
- 1 small cucumber seeded and diced
- 3 shallots peeled and thinly sliced
- 2 small fresh red chilis seeded and finely chopped
- Small bunch of cilantro leaves
Dressing:
- Juice of 2 limes
- 1 Tbsp of soy sauce
- 1 tsp of fish sauce
- ½ Tbsp of sugar
Instructions
- In a medium size bowl, crack in eggs and lightly beaten with a fork. Add in milk, and season with pepper and salt. Preheat a non-stick cooking skillet with 1 Tbsp of oil. Pour in 1/2 of the egg mixture and swirl the pan to make sure the egg mixture covers the pan. Push the egg mixture to the center with spatula, allowing the mixture to flow to the side. Let it cook until the bottom is firm and flip to the other side and cook until golden brown and firm. Remove from the pan to a plate and let it cool down and then slice into 1/2-inch strips. Repeat with the rest of the egg mixture
- Mix all the ingredients for dressing in a bowl and whisk until the sugar dissolves. Have a taste and add a bit sugar and soy sauce as needed. It should be slightly tangy, salty and sweet at the same time. In a large salad bowl, add in all the ingredients for salad. Toss to mix everything. Place the eggs into the salad bowl along with the dressing and toss again to mix everything. Serve at room temperature or cold
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