Omelette Salad is an easy dish for a shared antipasti, a picnic or a quick lunch or dinner – an Italian style omelette served on a salad, frittata all’insalata. The preparation is simple and can be accomplished in less than 15 minutes. First you prepare and beat the egg(s), while the frittata or omelette is cooking, you chop the ingredients for the salad and whisk up a quick dressing. Once the eggs are cooked or fried to your liking, remove them from the pan, chop or tear the omelette into smaller pieces, and preferably serve while still warm on top of the Omelette Salad. If the eggs are fully cooked through, you can also enjoy this frittata salad cold for an al fresco picnic. Just make sure to keep the finished salad at a relatively cold temperature.
Ingredients
For the salad
- 100 g lettuce of your choice (butter lettuce, iceberg, arugula, spinach,…)
- 50 g tomatoes
- 50 g cucumber, sliced
- 1 carrot, grated
For the frittata / omelette
- 1 egg for a side dish or smaller portion / 2 eggs for a meal
- 1 tablespoon parmesan cheese, grated
- Mixed herbs such as chopped basil, salt and pepper
- ½ teaspoon butter for frying, or a good non-stick pan
Recipe: Italian style Omelette Salad Recipe – frittata all’insalata with Honey Mustard Yoghurt Dressing
First off, before you are loosing time during the process, let’s prepare the dressing first. Check out this separate Recipe for the quick yoghurt-based Dressing – Honey Mustard Yoghurt Dressing Recipe. Once everything is nicely blended and you have taste-tested it (and eventually added a few more spices such as chili flakes), set it aside in your fridge.
Now, prepare the egg(s) for the Omelette Salad aka frittata all’insalata. If you are planning on enjoying this omelette salad as a smaller portion or appetizer, use one egg, for a more proper meal two eggs per portion are recommended. In a small bowl, beat the egg(s) with the parmesan cheese, chopped herb and seasoning. The longer and better you beat the egg mixture, more air gets into the batter, the fluffier the omelette will get in the end. But you can simply stir the eggs three times and call it a day, this will also work.
Place a non-stick pan on your stove, add a bit of butter or oil and once the pan is heated up, add the full egg mixture. Keep the pan on medium heat as you want the egg to slowly cook, not immediately fried up. It rather takes a minute longer and the egg stays soft, instead oft he egg turning too hard too soon. Once the outer parts oft he frittata are cooked through, flip the omelette to fully cook it from the other side as well. If you are using low heat, you can use a lid on the pan to speed up the cooking process.
While the frittata is cooking, chop your salad up. Make sure to wash everything properly, and chop the salad, the tomatoes and cucumber in a thickness and shape you prefer. Grate the carott and arrange everything in a salad bowl or on a plate. In the meantime you will have flipped the frittata and once the salad is prepared, the egg will be cooked.
Remove the frittata from the pan, cut it up in a shape or tear it apart while still in the pan with a spatula. Add the omelette pieces on top oft he salad, as well as the earlier prepared dressing and either enjoy it right away, with the egg strips till hot or warm, or refrigerate together until you eat it. This salad is also perfect as a picnic meal, if refrigerated, as a salad with extra protein. Fort he latter, make sure all pieces are nicely chopped and sliced, tob e easily eaten with a fork alone.
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