Omelette salad

Rolled Omelette Salad - a hearty and flavorful delicacy

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 2

Who doesn’t love a salad that’s a little more than just a simple mix of vegetables? This rolled omelette salad recipe is perfect for serving as a main dish, thanks to the richness and consistency of the ingredients. It’s a delicious combination of fluffy eggs, grated cheese, and fresh greens, all accompanied by a creamy dressing with a spicy kick.

A little story about omelettes: Over time, omelettes have been appreciated in various cultures as a versatile dish, whether served plain, with herbs, or filled with various ingredients. Nowadays, omelettes are no longer just a breakfast item; they can be integrated into any meal of the day, including salads.

Before you start, make sure you have all the ingredients on hand. Here’s what you’ll need:

Ingredients:
- 2 fresh eggs
- 2-3 large leaves of green lettuce (you can use romaine or iceberg for crunch)
- 2-3 radishes (for an extra touch of freshness and color)
- 2 tablespoons of grated cheese (or cheese of your choice)
- 1 tablespoon of sour cream (for a creamy dressing)
- 1 teaspoon of mustard (optional: horseradish mustard for a spicier taste)
- 1-2 tablespoons of vinegar (you can use white wine vinegar or balsamic vinegar)
- Salt and pepper to taste
- Oil for frying (olive oil is an excellent choice)
- Chopped dill or parsley (for garnish and flavor)

Step by step:

1. Preparing the omelette: In a bowl, beat the two eggs with a pinch of salt and pepper, adding the grated cheese. Ensure the ingredients are well mixed. The oil in the pan should be heated over medium heat. Pour the egg mixture into the pan, forming as round an omelette as possible. Let it fry for 3-4 minutes or until the edges are golden and the center is well cooked.

2. Rolling the omelette: When the omelette is ready, use a spatula to gently lift it and roll it like a pancake. Let it cool slightly, then cut the roll into thick slices.

3. Preparing the dressing: In a small bowl, combine the sour cream, mustard, vinegar, and chopped greens. Mix well, adding salt and pepper to taste. If you want a thinner dressing, you can add a few tablespoons of water.

4. Assembling the salad: On a deep plate, lay the leaves of green lettuce. Arrange the slices of rolled omelette on top of the salad. Add the sliced radishes for an extra touch of color and crunch. Drizzle everything with the prepared dressing and sprinkle the chopped greens on top.

5. Serving: The rolled omelette salad can be served immediately, but it’s just as good at room temperature. If you want to turn it into a heartier meal, you can add some grilled chicken strips or canned tuna.

Useful tips:
- Choose fresh ingredients: Buy eggs from a local farm, if possible, to ensure better taste and texture.
- A delicious combination: You can experiment with different types of cheese, such as feta or brie. You can also add your choice of vegetables to the omelette, such as bell peppers or mushrooms.
- Alternative dressings: You can customize your dressing as you wish. Balsamic vinegar adds a sweet and sour note, while a yogurt-based dressing can provide a creamier and lower-calorie texture.

Nutritional information:
This rolled omelette salad is rich in protein due to the eggs and cheese, while the lettuce and radishes provide a healthy intake of fiber and vitamins. Each serving contains approximately 350-400 calories, depending on the amount of oil and sour cream used.

Frequently asked questions:
- Can I use quail eggs? Yes, you can replace chicken eggs with quail eggs, but you will need to adjust the quantity since they are smaller.
- How can I make the recipe vegetarian? This recipe is already vegetarian, but make sure to use cheese without animal rennet.

This rolled omelette salad is perfect for quick lunches, light dinners, or even for a picnic in nature. Pair it with a refreshing drink, such as iced mint tea or fresh fruit juice, and you’ll have a delicious and healthy meal! Enjoy!