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Omelette and Salad Chiffonade

Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 10 minutes
Energy: 190 kcal / serving

Instructions

  • 1.   Wash the salad.
    Gather the leaves in groups of 5 or 6.
    Roll them up and cut them into thin chiffonade.
    Slice the onions.
    Quarter the tomatoes and dice the bell pepper.
  • 2.   Prepare a vinaigrette with mustard, vinegar, and oil.
  • 3.   Beat eggs, salt, pepper, minced garlic, and chopped parsley.
    Heat 1 teaspoon of oil in a small pan and pour in 1/3 of the beaten eggs.
    Cook the omelette for about 3 minutes, flipping it halfway through.
    Set it aside.
    Add oil and cook the remaining eggs in 2 batches to obtain 2 thin omelettes.
    Roll them up and cut them into chiffonade.
  • 4.   Mix batavia lettuce and omelettes in a salad bowl.
    Add all the other ingredients, then the vinaigrette.

Ingredients for servings

  • 1 batavia salad
  • 2 tomatoes
  • ½ green bell peppers
  • 1 red onion
  • 50 g of olive
  • 1 teaspoon of mustard
  • 1 tablespoon of wine vinegar
  • 3 tablespoon of olive oil
  • 3 leaf of fresh basil
  • 3 eggs
  • 1 garlic clove
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    190 kcal
    9 %
  • Fat
    16,02 g
    23 %
  • of which saturated
    2,82 g
    14 %
  • Carbohydrates
    4,16 g
    2 %
  • of which sugar
    3,42 g
    4 %
  • Protein
    5,49 g
    11 %
  • Fibers
    2,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.