→ Recipe: Salads with omelettes. Recipe: Salads with omelet Salad with omelet eggs

Recipe: Salads with omelettes. Recipe: Salads with omelet Salad with omelet eggs

Ingredients:

  • ham – 300 g
  • carrots – one, but large, or three medium ones
  • egg – 2 pcs.
  • milk - shot glass
  • spices - to your taste
  • vegetable oil – 40-45 g
  • mayonnaise - to taste

Preparation:

Cut the ham into cubes, grate the peeled carrots. For an omelet, beat eggs with spices and milk, fry the mixture on both sides, cut into strips. Mix all products in a cup and season with mayonnaise.

Chicken omelet and pineapple salad

Ingredients:

  • canned pineapples – 4 or 5 rings
  • egg – 2 pcs.
  • milk - shot glass
  • vegetable oil – 40-45 g
  • boiled chicken meat - half a kilo
  • garlic - a couple of cloves
  • cheese – 100 g
  • mayonnaise - to taste
  • spices

Preparation:

Cut the chicken meat into strips, pineapples into cubes, grate the cheese. Prepare two omelets in vegetable oil using eggs, spices and milk, then cut the egg pancakes into squares. Combine the ingredients in a bowl, squeeze out the garlic cloves, and season with mayonnaise.

Salad with omelet and shrimp, recipe for second breakfast

Ingredients:

  • ready peeled shrimp – 200 g
  • large eggs - 2 pcs.
  • bow arrows - a small bunch
  • flour – 30 g
  • cream – 20 g
  • grated cheese – 3 tbsp. spoons
  • radishes – 8 heads
  • mayonnaise – 70 g
  • sour cream – 50 g
  • butter - small cube for omelet
  • spices
  • Iceberg lettuce leaves – 150 g

Preparation:

Fry an omelet of eggs, cream, flour, salt and cheese in butter, then cut into cubes. Tear the salad into a cup with your hands, add shrimp, chopped onions and radishes, as well as pieces of omelet. Season with a mixture of sour cream and mayonnaise, seasoned with pepper.

Salad with cabbage and omelette

Ingredients:

  • boiled chicken meat – 300 g
  • boiled carrots – 2 pcs.
  • cabbage – 300 g
  • chicken eggs – 3 pcs.
  • onion - a couple of heads
  • milk – 3 tbsp. spoons
  • cheese – 200 g
  • pickled cucumbers – 2 pcs.
  • vegetable oil - half a glass
  • sour cream – 100 g
  • mayonnaise – 150 g

Preparation:

Shred the cabbage and finely chop the onion. Fry the vegetables separately from each other using vegetable oil. Coarsely grate the carrots and cucumbers, cut the meat into strips. Prepare omelette pancakes from eggs, milk and spices, cut into strips (just let cool). Combine sour cream with mayonnaise. Grate the cheese. Mix all the ingredients, season with sauce, sprinkle with cheese and serve.

Salad with champignons and omelette

Ingredients:

  • pickled mushrooms – 400 g
  • butter
  • spices
  • mayonnaise
  • bulb
  • egg – 5 pcs.
  • greenery

Preparation:

Finely chop the onion and fry in oil. Chop the champignons, if they are in slices or whole, and add them to the onion, fry together with the vegetable for 5 minutes. Prepare omelettes from eggs and spices (you can add a couple of drops of water), and once they have cooled, cut into strips and transfer to a cup. Add onions with mushrooms, chopped herbs, mayonnaise, spices to taste to the omelette mixture, mix. Cover a flat plate with lettuce leaves, lay out the omelette salad, and decorate as desired.

Refreshing salad with cucumbers and omelette

Ingredients:

  • egg – 3 pcs.
  • mayonnaise – 2 tbsp. spoons
  • sour cream – 15 g
  • boiled chicken breast – 2 pcs.
  • cucumbers - 1 fresh and 1 salted
  • walnuts - a little less than a faceted glass
  • paprika - to taste
  • olive oil

Preparation:

Prepare an omelette mixture of eggs, spices and sour cream, fry it in olive oil, and when it cools, cut into strips and transfer to a cup. Chop the nuts and pour into the omelette. Add cucumbers and chicken, cut into strips. Season with mayonnaise, add salt if necessary, let it brew for half an hour and serve.

Salad with chicken and omelette


Ingredients:

  • small chicken legs – 2 pcs.
  • pickled mushrooms – 2 tbsp. spoons
  • bulb
  • flour – 30 g
  • milk - shot glass
  • eggs – 2 pcs.
  • mayonnaise
  • vegetable oil

Preparation:

Prepare an omelette mixture from eggs, flour and milk.


Heat a frying pan with oil, fry the mixture until golden brown on both sides, transfer to a plate.


Boil the chicken legs, adding a little salt to the broth. Remove the meat from the bones, cut into small pieces and place in a salad bowl. Roll the cooled omelette into a roll, cut into strips and place on the chicken.


Cut the mushrooms and onions into pieces, or even into strips, and fry together until tender.


When cool, transfer to chicken and omelette. Season with mayonnaise and, if desired, sprinkle with chopped nuts. True, it is better to do this in portions, since not everyone likes nuts.


Have you ever prepared a salad with an omelet and if so, what kind and with what? I liked it with chicken, which is probably why I said it was the most delicious. My husband liked it with shrimp, but personally I don’t like radishes.

The main morning dilemma is to prepare a delicious and complete breakfast, but at the same time spend a minimum of your own effort and time on it. Usually the most acceptable solution is to make an omelet and a light vegetable salad in addition to it.

But you can act original and instead of two separate dishes, make “two in one” - a salad with an omelet. Vegetables and a mixture of eggs and milk go well with each other and with other ingredients. Therefore, every morning you can prepare completely different dishes for yourself by simply adding or replacing some salad ingredients with others.

Salad with omelette and chicken

Salad for a light and hearty breakfast. With fresh or boiled frozen peas it turns out simply amazing. Sweet tender peas bursting in the mouth give it a special piquancy. Salad dressing is prepared from a mixture of sour cream and mayonnaise. So it turns out not so fatty and high-calorie. Those who like to eat hearty meals can only use mayonnaise; the salad will not lose its taste.

Ingredients:

  • Chicken breast – 300 g.
  • Fresh, frozen or canned peas – 100 g.
  • Chicken eggs – 2 pcs.
  • Onions – 1 pc.
  • Milk – 50 ml.
  • Mayonnaise – 100 g.
  • Sour cream – 100 g.
  • Green onion with feathers – 50 g.
  • Vegetable oil – 20-30 ml.
  • Citric acid - a third of a teaspoon or
  • Wine/apple vinegar – 30 ml.
  • Fresh herbs of your choice.
  • Salt.
  • Black pepper.

Preparation:

  1. Boil the chicken in salted water until fully cooked and chop into small pieces. Chop the greens and green onions. Boil frozen or blanch fresh green peas in boiling water for 3-5 minutes.
  2. Beat chicken eggs with spices, a spoonful of mayonnaise (without a slide) and milk into a homogeneous mass. Mix with chopped herbs.
  3. Grease a frying pan with oil, heat it up and bake a thin dense omelette in it.
  4. Cut the omelette pancake into thin strips.
  5. Chop the onion into thin half rings and marinate it. Thin cutting is very important, as it determines the processing time of the onions. For the marinade, mix 50 ml. water, citric acid or apple (wine) vinegar, salt, black pepper. You can add a little red wine.
  6. Soak the onion in the marinade for 15-20 minutes. Strain off the marinade and add the onion to the rest of the ingredients.
  7. Mix together chicken, fresh green and pickled onions, omelette strips, blanched peas. Season the mixture with mayonnaise and sour cream.
  8. Serve the salad with black bread or flatbread.

Salad with omelet and seafood

A very light dish, perfect for a hot summer day. Since a lot of fresh herbs and vegetables are used, it is very important to assemble this salad immediately before serving. Thinly sliced ​​vegetables and salad leaves quickly absorb vegetable oil dressing and lose their taste and elasticity.

Ingredients:

  • Chicken eggs – 2 pcs.
  • Milk – 50 ml.
  • Sea cocktail (mussels, shrimp, squid, octopus) – 300 g.
  • Garlic – 2-3 cloves.
  • Any salad mixture (arugula, chicory, watercress, etc.) – 300-500 g.
  • Cherry tomatoes – 200 g.
  • Fresh cucumbers without seeds – 1 pc.
  • Sesame seed – 2 tbsp. l. no slide.
  • White crackers or white bread - 50 g or 2 slices, respectively.
  • Mustard – 1 tbsp. l.
  • Parsley or dill – 50 g.
  • Black pepper.
  • Salt.

Preparation:

  1. Heat a little vegetable oil and fry crushed garlic cloves in it (not put through a garlic press, but crushed with a knife). Fry the seafood cocktail in the resulting garlic oil until cooked. Catch the seafood with a slotted spoon and set aside on a paper napkin to drain the fat.
  2. Remove the garlic cloves from the pan and add sesame seeds. Bring it to a golden color. Separately, if necessary, make croutons from white bread and also place them on a paper napkin to drain the fat.
  3. Divide the cherry tomatoes into halves. Peel the cucumbers and cut into long ribbons using a vegetable peeler.
  4. Mix eggs with milk and a teaspoon of wheat flour. Salt and season to taste. Bake an omelette, frying the pancake on both sides. Cool, roll into a tight roll and cut into small strips. You don’t have to unwrap it and leave the sliced ​​omelette in the form of “ears.”
  5. Prepare the dressing. To do this, collect the leaves of parsley (the stems are not needed) and grind them in a mortar along with salt, vegetable oil, black pepper, vinegar and mustard. Combine the mixture with sesame seeds and the remaining garlic oil.
  6. Rinse the salad mix if necessary and place in a deep bowl, adding cucumber ribbons. Pour some of the dressing on top and mix thoroughly to coat each leaf.
  7. Greens are piled in the center of the plate. Place omelette “ears”, halves of cherry tomatoes, sea cocktail, and crackers on top in any quantity.
  8. Pour the assembled composition in the form of a mesh with the remaining dressing.
  9. Serve with fresh flatbread or rye bread.

Nut salad with omelette

Luxurious salad for a holiday and a romantic dinner.

Ingredients:

  • Chicken eggs – 2 pcs.
  • Milk – 50 ml.
  • Smoked leg – 1 pc.
  • Vegetable oil – 30 ml.
  • Wheat flour – 1 tsp. no high slide.
  • Walnuts or hazelnuts – 100 g.
  • Canned sweet corn – 150 g.
  • Fresh parsley – 50 g.
  • Garlic – 3 cloves.
  • Large leaf lettuce or chicory - 1 wreath.
  • Mayonnaise – 200 g.
  • Mustard – 1-2 tsp.
  • Salt.
  • Black or hot pepper.

    • Preparation:

  1. Mix chicken eggs with milk, a teaspoon of wheat flour, salt and pepper. In a frying pan with a thin layer of oil, bake a thick omelette, frying the “pancake” on both sides. Cut the omelette into strips.
  2. Remove the leg from bones and skin, cut the meat into beautiful thin strips.
  3. Heat the walnuts in a dry frying pan and crush them into large pieces. Pass the garlic through a garlic press. Chop the parsley.
  4. Combine smoked chicken strips, sweet corn kernels, garlic, omelette strips, walnuts, and parsley in a deep bowl.
  5. In a separate bowl, mix mayonnaise with mustard and season with black pepper.
  6. Season the salad with the mayonnaise-mustard mixture immediately before serving.
  7. Bring the salad to the table in portions, mixing each portion with hand-torn chicory “boats” or leaves of any green salad.

Salad with omelette and beef

In most salads with omelettes, boiled or smoked chicken is most often used as a meat component. It makes the dish light and quickly digestible. However, the same can be said about boiled beef. It also does not overload the digestive tract and gives the dish a rich taste and aroma. The main thing is to boil it very thoroughly so that the meat is well separated into fibers. Some aesthetes, instead of boiled beef, take rare steaks, cut into strips. But such a component is not for everybody.

Ingredients:

  • Beef – 300 g.
  • Pomegranate – 1 pc.
  • Fresh cucumbers – 2 pcs.
  • Radishes – 5-6 pcs.
  • Chicken eggs – 2 pcs.
  • Milk – 50 ml.
  • Wheat flour – 1 tsp. no high slide.
  • Beef spice mixture.
  • Black pepper.
  • Salt.
  • Vegetable oil (olive, mustard) – 50 ml.
  • Wine or apple cider vinegar - 1 tbsp. l.
  • Mustard – 1 tbsp. l.
  • Pumpkin seed or sunflower seeds – 50 g.
  • Beijing cabbage – 1 head.
  • Red chicory – 2 wreaths.
  • Any other salad greens to taste.
  • Fresh dill – 50 g.

Preparation:

  1. Make an omelet. To do this, mix chicken eggs with wheat flour, salt and spices, milk and bake a thin pancake on both sides. Let it cool and, roll it up, cut it into small “ears”.
  2. Boil beef in salted water with special spices. Cut into small strips, which are separated into fibers.
  3. Separate the top green part of the Chinese cabbage and tear it into small pieces with your hands. If the chicory wreaths are small, then leave the leaves as is. If they are large, then divide each “boat” into 2-3 parts.
  4. Finely chop the dill. Peel the cucumbers and cut into cubes. Separate the pomegranate into grains. Heat the pumpkin seeds in an empty frying pan without oil. Cut radishes into semicircles.
  5. Prepare the dressing. To do this, in a separate bowl, mix mustard, vegetable oil, wine vinegar, salt, black pepper and other spices.
  6. In a wide and deep bowl, combine Chinese cabbage, chicory, dill, pumpkin seeds, pieces of cucumber and radish, and fill it all with part of the filling.
  7. Place a heap of greens on a plate. Distribute beef fiber, pomegranate seeds and omelette “ears” in any quantity on top. Drizzle with remaining dressing. Serve immediately.

    8. Salad with omelet and cheese platter

    The secret to this salad is choosing the right cheese. You can’t make it from just one type. For the dish you will need the following cheeses: white pickled cheese such as Suluguni or Cheddar, soft Ricotta cheese and aged Parmesan. Add fresh chili pepper to taste.

    Ingredients:

  • Milk – 50 ml.
  • Chicken eggs – 2 pcs.
  • Wheat flour – 1 tsp. no high slide.
  • Parmesan cheese - 50 g.
  • Cheese "Suluguni" - 50 g.
  • Ricotta cheese - 50 g.
  • Avocado – 1 pc.
  • Fresh cucumber – 1 pc.
  • Iceberg lettuce – 1 wreath.
  • White wine – 30 ml.
  • Black pepper.
  • Salt.
  • Vegetable oil (olive, mustard) – 50 ml.
  • Wine or apple cider vinegar - 1 tbsp. l.
  • Sugar – 0.5 tbsp. l.
  • Ripe large kiwi – 1 pc.
  • Sesame seed – 1-2 tbsp. l. no slide.
  • Fresh dill – 50 g.
  • Garlic – 2 cloves.
  • Fresh chili pepper.

Preparation:

  1. Bake an omelette pancake on both sides. To do this, mix two chicken eggs with a teaspoon of wheat flour, a level tablespoon of mayonnaise, salt, milk and spices. Cut it into strips.
  2. Disassemble the lettuce wreath into leaves and tear them by hand into medium-sized pieces.
  3. Peel the avocado, kiwi and cucumber. Chop the avocado into long strips, the cucumber into cubes, and the kiwi into semicircles.
  4. Grate Parmesan on a very fine grater, cut suluguni into small thin slices. Heat the sesame seeds in a dry frying pan.
  5. Make a dressing. To do this, mix grated Parmesan, white wine, olive or mustard oil, wine vinegar, roasted sesame seeds, salt, sugar, black pepper and other spices.
  6. Beat the Ricotta cheese in a blender bowl along with dill, salt and black pepper, chili pepper, and garlic.
  7. In a large bowl, combine Iceberg lettuce leaves, pieces of kiwi, avocado and cucumber, and suluguni slices. Gently stir in dressing.
  8. Place a heap of salad on a plate, evenly place omelette strips on top and, using a special or regular teaspoon, place balls of Ricotta cheese with herbs and spices.
  9. Serve immediately after serving, with pita bread, fresh flatbread or rye buns.

A real French omelet usually does not add milk, flour or water. Although in some other countries they do this to make the omelette more filling.

There are many different sayings and sayings about omelettes. Thus, in France, a cook is considered successful if he knows how to cook a simple omelette.

Moreover, this matter is not as simple as it seems at first glance. The egg mixture is first fried in oil on one side, then on the other. And you need to fry until the mixture thickens. After which the pancake is rolled into a tube or cut into halves. It is extremely important that the egg omelette is not thick and does not rise. To do this, do not cover the pan with a lid when frying.

And when the omelette is ready, if desired, you can wrap it with various fillings or a light salad.

Different countries around the world have their own recipes for making omelettes. For example, in Italy it is called frittata, and in Japan it is called omu-soba. In addition to the French borrowed omelette, Russia also has its own original dish - Russian masturbation. The name of the dish has practically fallen out of use and can only be found in the classics and in Dahl’s dictionary. Its structure resembles an omelet with milk. Caviar, almonds and poppy seeds were also added to this colorful Russian dish.

Despite the fact that the omelette itself is an independent dish. You can prepare hundreds of dishes from it or on its basis, with which you can not only have a snack, but fill up completely and even put it on the holiday table.

We think that there are always a few eggs in the kitchen, so a quick salad will turn out great, considering that unexpected guests are on the doorstep. Today we will tell you about simple salads with omelettes.

Chicken salad

Ingredients needed to make chicken salad:

  • chicken eggs – 2 pcs.
  • cow's milk – 20 g
  • butter – 1 tablespoon
  • onion – 1 pc.
  • chicken fillet – 500 g
  • mayonnaise for dressing – 50 g
  • vinegar - 2 tablespoons
  • parsley and dill
  • salt, ground black pepper - to taste

First you need to prepare pancakes with eggs. Beat eggs in a bowl with milk and salt. Melt the butter in a frying pan and pour out the contents of the plate. Fry the pancake on both sides. The onion must be peeled, cut into half rings and marinated in vinegar diluted with water. Chicken fillet needs to be fried in a frying pan until golden brown, then cut into small pieces.

When the omelette has cooled, roll it into a tube and cut into thin strips.

The pickled onions should be squeezed out and placed in a salad bowl, where you should also add chopped omelet and meat. You also need to chop the greens there. All ingredients must be salted, peppered and seasoned with mayonnaise. After this, mix the salad thoroughly.

Unusual salad with omelette

Necessary ingredients for preparing an unusual salad:

  • chicken fillet – 300 g
  • chicken eggs – 2 pcs.
  • onion – 2 pcs.
  • fresh peas – 200 g
  • mayonnaise for dressing – 200 g
  • vegetable oil - 4 tablespoons
  • citric acid – 0.5 teaspoons
  • parsley and dill

First, boil the chicken meat in salted water. When it is ready, cool and cut into small pieces.

The peas must be boiled in water that has first been salted. You can also use canned peas if you don’t have fresh ones, or buy frozen ones at the store.

To prepare an omelet, you need to break the eggs into a deep bowl, add salt and add a little mayonnaise, but instead of mayonnaise you can add milk - this is to taste. Beat the contents of the plate and fry two omelettes on both sides in sunflower oil.

When the omelettes have cooled, you need to cut them into not very large strips.

The onions need to be cut into half rings, pour boiling water and add citric acid, let it sit for a while, and then strain the liquid.

All prepared ingredients must be combined, pepper to taste and seasoned with mayonnaise. You can decorate this salad with finely chopped parsley and dill.

Salad with walnuts

Ingredients needed to make walnut salad:

  • chicken eggs – 2 pcs.
  • milk – 50 g
  • salt, ground black pepper - to taste
  • sunflower oil – 50 g
  • smoked chicken fillet – 400 g
  • canned corn – 100 g
  • parsley – 100 g
  • garlic – 2 cloves
  • walnuts – 50 g
  • mayonnaise – 200 g
  • green salad leaves

First you need to prepare an omelette. To do this, break the eggs into a deep bowl, add milk, salt, pepper and whisk until smooth. Then heat the sunflower oil in a frying pan and fry two omelettes. When they have cooled, cut into small strips.

The meat must also be cut into strips (you can use boiled chicken fillet). Open the can of corn, drain the liquid and take the required amount of corn. The nuts need to be chopped a little, and the garlic needs to be crushed through a garlic press.

All prepared ingredients must be combined, salt and pepper - to taste, seasoned with mayonnaise. Then mix thoroughly.

The salad bowl should be lined with green lettuce leaves, on which the prepared salad should be placed. You can decorate this dish with finely chopped parsley.

Pineapple salad

Ingredients needed to make pineapple salad:

  • chicken eggs – 2 pcs.
  • milk – 50 g
  • salt, ground black pepper - to taste
  • sunflower oil – 50 g
  • chicken meat – 500 g
  • Dutch cheese – 100 g
  • pineapples from a can – 150 g
  • garlic – 2 cloves
  • mayonnaise – 200 g
  • greenery

To prepare an omelet, you need to whisk the eggs, salt, pepper and milk. Then fry two omelettes on both sides in sunflower oil. When it cools, cut into small pieces.

The meat should be boiled in salted water. Then cut into strips. Pineapples need to be opened, drained of unnecessary liquid and cut into cubes. The Dutch cheese should be grated on a coarse grater, and the garlic should be crushed through a garlic press.

All prepared ingredients must be combined, salt and pepper to taste and seasoned with sauce. The sauce in this salad will be mayonnaise. Then mix everything thoroughly and can be served.

Spicy salad with black pepper

Ingredients needed to make this spicy salad:

  • chicken eggs – 2 pcs.
  • milk – 50 g
  • salt, ground black pepper - to taste
  • sunflower oil – 50 g
  • champignons – 200 g
  • onion – 1 pc.
  • Dutch cheese – 150 g
  • crackers – 100 g
  • cucumber – 2 pcs.
  • parsley – 100 g
  • mayonnaise for dressing – 200 g

First of all, you need to prepare an omelette. To do this, break the eggs, add salt, ground black pepper and milk. Beat everything thoroughly and fry on both sides in sunflower oil. When it cools down, you need to cut it into small pieces.

The onion must be peeled, finely chopped and fried in sunflower oil until golden brown, then the champignons must be cut (if you take pickled ones, the liquid must be strained well) and added to the onion. Fry everything well for 5-7 minutes.

Dutch cheese must be grated on a coarse grater. You can use pickled cucumbers in this salad just like fresh ones. They should be cut into cubes.

All prepared ingredients must be combined, added crackers, salt, pepper - to taste, and seasoned with mayonnaise. The finished dish must be mixed and garnished with finely chopped parsley.

Ham salad

Ingredients needed to make ham salad:

  • chicken eggs – 2 pcs.
  • salt, ground black pepper - to taste
  • milk – 50 g
  • sunflower oil – 50 g
  • ham – 300 g
  • carrots – 200 g
  • mayonnaise for dressing – 200 g

To prepare an omelette, beat eggs, salt, ground pepper and milk, then fry the omelette on both sides in sunflower oil. The finished omelette should be cut into 4 cm strips.

The carrots need to be peeled and grated. Ham – cut into strips.

All prepared salad ingredients must be combined, salt and pepper to taste and seasoned with mayonnaise. Mix everything thoroughly and can be served.

Cabbage salad

Ingredients needed to make cabbage salad:

  • chicken fillet – 300 g
  • cabbage - 300 g
  • carrots – 2 pcs.
  • onion – 2 pcs.
  • chicken eggs – 3 pcs.
  • milk – 60 g
  • canned cucumber – 2 pcs.
  • Dutch cheese - 200 g
  • mayonnaise – 150 g
  • sour cream – 100 g
  • sunflower oil – 100 g

The carrots for this salad should be boiled with their skins on, peeled and grated on a coarse grater. You also need to grate the canned cucumber.

The cabbage should be chopped and fried in sunflower oil until soft, and the finely chopped onion should be fried until golden brown.

Boil the meat in salted water until tender, then cut into strips.

To prepare an omelet, you need to whisk eggs, salt, ground pepper and milk, then fry on both sides in sunflower oil. When the omelette has cooled, cut it into strips.

For the sauce, mix mayonnaise and sour cream until smooth.

Combine all the salad ingredients, salt and pepper to taste and season with the prepared sauce. Mix the finished dish thoroughly, garnish with grated Dutch cheese and serve.

Omelette Noodle Salad

Salad with omelet is usually a simple and delicious option for lunch or snack. True, there are also more festive versions of this dish, but much less often. The positive aspects of the egg ingredient are that it is quite nutritious, gives the dish tenderness and softness, and can act as a complete replacement for meat in a hearty salad or even a sandwich.

If you're making an omelet for an everyday salad, frying the perfect thin pancakes isn't necessary. Often it is enough to simply make a very well-mixed scrambled egg without milk right in the frying pan.

How to cook salad with omelet - 15 varieties

Exclusively protein sadat, ideal for those on a low-carbohydrate diet, for example, Dukan.

Ingredients:

  • egg - 4 pieces;
  • chicken breast - 300 grams;
  • sweet pepper - 100 grams;
  • purple onion - 50 grams;
  • balsamic vinegar and olive oil to taste.

Preparation:

Marinate vegetables cut into thin slices, about 0.5 millimeters, in balsamic vinegar. Boil the chicken breast, chop very finely. Make an egg omelet in a frying pan without fat. Combine chicken and eggs, add a little salt and season with olive oil. Place the pickled vegetables on top and additionally season the salad with a little balsamic vinegar.

A spicy sweet and sour salad will decorate the holiday table, giving it a zest. Despite the non-standard composition, it is prepared quite quickly and simply and will not take a lot of time and effort from the hostess.

Ingredients:

  • canned pineapples - 400 grams;
  • chicken breast, can be smoked - 300 grams;
  • egg - 4 pieces;
  • onions - 1 piece;
  • mayonnaise - 200 grams;
  • curry to taste.

Preparation:

Drain the syrup from the pineapples and squeeze them well, then chop them finely. Make an omelette strip. Grind the boiled or smoked breast together with the onion. Combine all products, add curry mayonnaise and mix well. The salad can be decorated with caramelized pineapple pieces.

Easy to prepare and perfectly balanced in taste. Will delight children, even the smallest ones. Suitable for those who watch their figure.

Ingredients:

  • egg - 3 pieces;
  • sour apple - 1 piece;
  • mustard sauce.

Preparation:

Make a scrambled omelette; it is advisable that the eggs be extremely soft, without a crust; the role of the crispy element in this salad is played by the apple. Cut the tongue into clear-shaped cubes; this texture makes the dish more interesting. Cut the apple into cubes of the same shape and size as the tongue. Mix the ingredients and pour mustard sauce on top before serving without stirring.

A dietary salad that is not a shame to serve on a holiday table. And the buffet style makes it even more versatile.

Ingredients:

  • egg - 4 pieces;
  • lightly salted salmon - 200 grams;
  • cream cheese - 100 grams;
  • arugula - 50 grams.

Preparation:

Make an egg omelet in the shape of a ribbon. It is important to make it not too thin and fried, otherwise the taste will not be so delicate. Spread the cooled omelette generously with a mixture of cream cheese and arugula and add thinly sliced ​​salmon. Wrap it in a roll and secure it with a toothpick so that you can pick it up and eat it. Serve chilled.

A great option for hiking and taking lunch to work or on a trip. A light, tasty and juicy salad wrapped in a wheat tortilla will not leave anyone indifferent.

Ingredients:

  • egg - 3 pieces;
  • tortilla - 4 pieces;
  • mayonnaise - 50 grams;
  • lettuce leaves - 50 grams;
  • tomatoes - 50 grams;
  • cucumbers - 50 grams;
  • pickled onions - 50 grams;
  • chicken breast - 200 grams.

Preparation:

Fry the chicken breast until golden brown. Make a scrambled omelet from eggs, the softer the better. Finely chop the vegetables. Place each ingredient in turn on a tortilla pre-greased with mayonnaise and roll it up. When packing “to go”, be careful that the mixture of mayonnaise and vegetables does not leak out.

Tomatoes should always be cut with a special, extremely sharp knife so that the cubes turn out smooth and beautiful.

A fairly nutritious and tasty salad, it is not suitable for those on a diet, but children will really like it, for whom the abundance of protein and calories will only benefit.

Ingredients:

  • egg - 4 pieces;
  • cheese - 200 grams;
  • mayonnaise - 50 grams;
  • tomatoes - 100 grams.

Preparation:

Make an omelette from the eggs, preferably without a fried crust and cut into small pieces. Cut the tomatoes into cubes and drain off excess juice. Grate the cheese on a coarse grater. Combine all ingredients and mix gently, trying not to disturb the texture of the products. Pour mayonnaise on top just before serving.

An unusual but very tasty salad. Ideal for the holidays. Guests will be simply amazed by the culinary skill of the author of the dish, and it is not so easy to prepare.

Ingredients:

  • cheese - 300 grams;
  • egg - 4 pieces;
  • orange - 2 pieces;
  • mayonnaise - 50 grams;
  • leek - 50 grams;
  • lightly salted salmon - 150 grams.

Preparation:

Make a cheese basket. Separate the orange from the peel and partitions. Make a tender egg omelet. Thinly slice the leek. Cool the salmon and cut into transparent slices. Cut the remaining cheese from the cheese basket into transparent slices. Place all products in a cheese basket and top with mayonnaise before serving.

To make a cheese basket, you need to heat a frying pan and pour in a thin but dense layer of grated cheese on a coarse grater and wait for it to melt and change color a little. Immediately remove from the stove and place on an inverted deep plate. Wait until it cools down, and that’s it; the resulting plate of cheese can be filled with salad.

A hearty, very protein-packed salad without extra calories. The whole family will like it and will please housewives who watch their weight.

Ingredients:

  • boiled beef tongue - 200 grams;
  • egg - 3 pieces;
  • green peas - 100 grams;
  • onion - 50 grams;
  • apple - 100 grams;
  • mustard sauce.

Preparation:

Cut the tongue, apple and onion into cubes. Green peas, preferably canned, remove excess liquid. Mix all ingredients and season with mustard sauce. The salad can be decorated with greens. Mustard sauce can be replaced with mayonnaise.

Spicy, unusual, but at the same time extremely tasty salad. Perfect for any party, but eating this every day will be hard on your digestion.

Ingredients:

  • holopenyo - 30 grams;
  • cream cheese - 150 grams;
  • egg - 2 pieces;
  • chicken breast - 150 grams;
  • tomatoes - 100 grams.

Preparation:

Boil the chicken breast and chop finely. Chop the jalopeno and tomatoes and drain off excess liquid. Cook the eggs like a scrambled omelet. Mix all ingredients and top with cream cheese.

It’s better to buy canned jalopenos from Spain, they actually know a lot about this product, but you shouldn’t buy ready-made ones at food courts, they are not prepared very well, as a rule, and it’s unknown how long they’ve been there.

An unusual, but delicate and pleasant salad with tangerines will decorate any holiday table. But such a dish will look organic on an everyday menu.

Ingredients:

  • tangerines - 100 grams;
  • egg - 3 pieces;
  • chicken breast - 150 grams;
  • mayonnaise - 50 grams;
  • crackers - 50 grams;
  • lettuce leaves - 50 grams.

Preparation:

Peel the tangerines and tear the lettuce leaves into medium pieces. Prepare a tender omelette from the eggs and cut into pieces. Place the croutons on a bed of lettuce, omelette, tangerines and mayonnaise just before serving.

The combination of sweet, sour and salty has always delighted culinary experts. And here's another salad with citrus fruits, chicken and omelette.

Ingredients:

  • orange - 1 piece;
  • mayonnaise - 50 grams;
  • chicken breast - 200 grams;
  • onion - 50 grams;
  • boiled rice - 50 grams.

Preparation:

Fry the chicken breast until golden brown. Make a thick omelette ribbon from the eggs and cut it into thin strips. Cut the onion into cubes. Peel the orange and remove membranes. Mix the rice and other products carefully so as not to disturb the texture of the products and season with mayonnaise.

The unusual and spicy taste of the salad will delight you both on the festive table and as part of the everyday menu. The dish is prepared easily and quickly; almost all products do not require complex preliminary preparation.

Ingredients:

  • egg - 4 pieces;
  • smoked chicken breast - 300 grams;
  • mayonnaise - 100 grams;
  • onion - 50 grams;
  • apple - 150 grams.

Preparation:

Prepare an omelette strip from the eggs and chop it finely. Cut the onion and apple into cubes, as well as the smoked breast. Mix the ingredients thoroughly and season with mayonnaise. It’s good if you can give the salad time to brew.

A fresh and tender salad of vegetables and eggs will not leave anyone indifferent. Perfect for those who watch their figure. The taste, at the same time, is simply mind-blowing.

Ingredients:

  • tomatoes - 100 grams;
  • onion - 50 grams;
  • apple - 50 grams;
  • cucumber - 100 grams;
  • celery - 100 grams;
  • egg - 3 pieces.

Preparation:

Cut vegetables into large pieces. Cut the egg omelet a little smaller. Very carefully, preferably by hand, mix the salad and season with a mixture of olive oil and balsamic vinegar just before serving.

A slightly unusual salad format, but it’s really worth mastering. The tasty and nutritious dish will please everyone, and it is very easy to prepare.

Ingredients:

  • egg - 4 pieces;
  • onion - 50 grams;
  • chicken breast - 200 grams;
  • tomatoes - 100 grams;
  • greenery.

Preparation:

Fry chicken breast with onions and tomatoes. Separately, prepare a scrambled egg omelet that is quite dense and elastic. Combine the ingredients while still warm, sprinkle generously with herbs before serving.

 

 
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