Salad with scrambled eggs and pickled cucumber. Omelet salad - the most delicious dishes

29.10.2020

Ingredients:

ham - 300 g
carrots - one, but large or three medium
egg - 2 pcs.
milk - a stack
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 salad with omelet and pineapple

Ingredients:

canned pineapples - 4 or 5 rings
egg - 2 pcs.
milk - a stack
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 chicken meat into strips, pineapples - into cubes, grate cheese. From eggs, spices and milk, cook two omelets in vegetable oil, then chop egg pancakes squares. Combine the products in a bowl, squeeze out the garlic cloves there, season with mayonnaise.

Salad with scrambled eggs and shrimps, recipe for the second breakfast

Ingredients:

ready-made peeled shrimps - 200 g
large eggs - 2 pcs.
bow arrows - small bunch
flour - 30 g
cream - 20 g
grated cheese - 3 tbsp. spoons
radish - 8 heads
mayonnaise - 70 g
sour cream - 50 g
butter - small omelet cube
spices
Iceberg lettuce - 150 g

Preparation:

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

Salad with cabbage and omelet

Ingredients:

boiled chicken meat - 300 g
boiled carrots - 2 pcs.
cabbage - 300 g
chicken eggs - 3 pcs.
bow - a pair 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:

Chop the cabbage, finely chop the onion. Fry vegetables separately using vegetable oil. Coarsely grate the carrots and cucumbers, cut the meat into strips. From eggs, milk and spices, prepare omelette pancakes, which are cut into strips (just let cool). Combine sour cream with mayonnaise. Grate the cheese. Mix all the products, season with sauce, sprinkle with cheese and serve.

Salad with champignons and omelet

Ingredients:

pickled mushrooms - 400 g
butter
spices
mayonnaise
bulb
egg - 5 pcs.
greens

Preparation:

Finely chop the onion and fry in oil. Mushrooms, if they are in slices or whole, cut and put on the onion, fry with the vegetable for 5 minutes. Prepare omelets from eggs and spices (you can add a couple of drops of water), and when they cool down, cut into strips and transfer to a cup. Put onion with mushrooms, chopped herbs, mayonnaise, spices to taste to the omelette mass, mix. Cover a flat plate with lettuce leaves, lay out the omelet salad, decorate as desired.

Refreshing salad with cucumbers and omelet

Ingredients:

egg - 3 pcs.
mayonnaise - 2 tbsp. spoons
sour cream - 15 g
boiled chicken breast- 2 pcs.
cucumbers - 1 fresh and 1 pickled
walnuts - slightly smaller 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 down, cut into strips and transfer to a cup. Chop the nuts and pour into the omelet. Add cucumbers and chicken, cut into strips, there. Season with mayonnaise, if you need to add salt, let it brew for half an hour and serve.

Chicken and omelet salad

Ingredients:

small chicken legs- 2 pcs.
pickled mushrooms - 2 tbsp. spoons
bulb
flour - 30 g
milk - a stack
eggs - 2 pcs.
mayonnaise
vegetable oil

Preparation:

Prepare an omelet mixture from eggs, flour and milk.

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

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

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

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

Have you ever cooked a salad with an omelette and if so, which one, with what? I liked it with chicken, which is probably why I emphasized that it is the most delicious. My husband liked the shrimp, but personally I do not like radishes.

Good day, dear readers of the Eating blog!

Greetings to everyone and congratulations on the good weather, summer has finally come to our northern latitudes. Of course, after such a cold June, nothing can be fixed, and nothing will really grow at the dacha, but at least warm up ...

I don't remember whether I wrote about it or not, but this year we decided to put several chickens in the country house, and now we have plenty chicken eggs from your own pets. And since I have never had so many eggs in my life, now I am perverted as much as I can. I add them to all dishes and in every form.

I recently read in a magazine interesting recipe salad with scrambled eggs, ham and corn. Well, I can't walk by, I must definitely try. And you know, it turned out very interesting. Now I am writing about this recipe for you, dear readers.

So, salad with scrambled eggs, ham and corn, a recipe with a photo:

Ingredients

eggs 2-3 pcs.
ham or semi-smoked sausage - 150-200 gr
fresh cucumber - 1-2 pcs.
canned corn - 0.5-1 can
fresh herbs: dill and parsley
mayonnaise

Cooking method

First, prepare an omelet: beat eggs with salt and fry in butter in a pan. While it cools down, prepare the rest of the ingredients.

Cut the cucumbers into small cubes. If the skin is bitter, peel it off, as I had to do.

We also chop the ham or semi-smoked sausage. Add to cucumbers.

Spread with cucumbers and ham canned corn, after draining the liquid from it.

Wash greens, dry and chop finely. Add to the salad.

While we were doing all this, the omelet had already cooled down. Put it out of the pan on a cutting board and cut into small oblong pieces. Add to the salad and season the finished salad with mayonnaise. We mix everything.

The salad with scrambled eggs, ham and corn turns out to be delicious, very satisfying and cooks in just 15 minutes. Bon Appetit!

Omelet salads have come into culinary fashion relatively recently. Omelet as an independent dish has been widespread in our country for several decades, but the inhabitants of France were the first to make salads with it. This is not surprising - lovers of red wine and light frog leg soups prefer light and hearty dishes rich in protein. French women do not know diets, but are slim to old age - and all thanks proper nutrition... Why not learn from them a few recipes for a slim waist? The omelet salad is based on a properly fried mixture of eggs and milk. Salads with omelet should be served immediately after cooking, otherwise it will soften and lose the desired consistency from long interaction with the dressing.

Omelet salad - preparing food and dishes

To prepare the dish, you will first need a deep bowl, where you will mix the ingredients for the omelet. In addition, prepare three to four bowls for other salad ingredients. Serve salad with scrambled eggs, preferably on flat plates, in portions.

To make an omelet, you need 3-4 eggs and 100 ml of milk. Attention here! If you want to make the omelet lighter and fluffier, then you do not need to add flour. Two to three tablespoons of flour in the recipe will make the omelet firmer, like a thick puffed pancake, while the flourless omelet will look like puffed egg mousse.

How to cook an omelette properly? It also has its own subtleties. The omelet may not work if you just mix all the ingredients. The correct omelet is done like this - separate the whites from the yolks and beat the whites on high power for at least 5 minutes, until they turn into a thick, fluffy foam. Before whipping, place the whites in the refrigerator for 5-7 minutes, so they will whisk faster and fluffier. After that, enter in protein mass milk, yolks, and salt; and flour if you're making an omelet with flour. Beat for one more minute, then pour the mixture into a hot skillet, greased with a small one. Another secret of the omelet is that you should not pour a lot of oil into the pan, half a tablespoon is enough, which must be distributed with a special silicone brush. So you will also reduce the oil consumption, and the omelet will not turn out to be greasy. Fry the omelet for three minutes and do not turn over.

To use an omelet in a salad, you first need to refrigerate it and then cut it into cubes.

Omelet salads are served on flat large plates or small portions. Salad should be seasoned with sauce only before serving.

Omelet salad recipes:

Recipe 1: Omelet Salad

Hearty and light salad with scrambled eggs, Chinese cabbage and grated cheese, perfect for breakfast, lunch and dinner. Omelet is a protein necessary for the growth of hair, nails, clear skin, metabolic processes between the cells of the body. Cabbage is a "slow" carbohydrate that will make you feel full. In this salad, you can use regular white cabbage, but Chinese cabbage more gentle and light.

Required Ingredients:

3 eggs
100 ml milk
1/2 tablespoon of sunflower oil for frying
Chinese cabbage 200 grams
Parsley
Any hard cheese 150 grams
For dressing: sour cream 200 grams, 2 cloves of garlic, salt

Cooking method:

Toast the omelet, cool and cut into large cubes.

Chop the cabbage finely and finely, chop the greens.

Grate the cheese on a fine grater.

For dressing, combine sour cream, garlic and salt. Garlic must be passed through a garlic press.

Combine omelet salad with dressing just before serving.

Recipe 2: Salad with omelet and mushrooms

Delicious, satisfying and light dish- salad with scrambled eggs, mushrooms and herbs. Serve this salad as a starter or main course. You can add any mushrooms to the salad, the only condition is that they are fresh.

Required Ingredients:

Egg 4 pieces
Milk 100 grams
Sunflower oil 1 tablespoon
Mushrooms 200 grams
Onion 1 piece
Fresh herbs (parsley, dill)
Processed cheese ("Friendship") 100 grams (1 piece)
For dressing: sour cream 200 grams, garlic 3 prongs, salt

Cooking method:

Toast the omelet, cool and cut into cubes.

Finely chop the onion, mushrooms. Put the onion in a hot frying pan, sauté it for 3-4 minutes until golden brown, add mushrooms to it and fry for 8-10 minutes. Refrigerate.

Chop the herbs.

Grate the cheese on a coarse grater.

Pass the garlic through a garlic press and add to the sour cream with salt.

Mix the ingredients - the salad with omelet and mushrooms is ready. Pair it with dressing before serving.

Recipe 3: Salad with omelet and ham

If you are thinking of how to cook a quick, tasty and healthy salad, pay attention to the salad with scrambled eggs and ham. This salad takes no more than 10 minutes to cook, but much tastier than traditional oatmeal or boiled egg with coffee for breakfast.

Required Ingredients:

Egg 4 pieces
Milk 100 ml
Ham 150 grams
Fresh cucumber 1 piece
Sour cream
Fresh parsley

Cooking method:

Make an omelet mixture and pour into a hot skillet.

While preparing the omelet, cut the ham into thin strips.

Peel the cucumber, and also cut into thin strips.

Chop the greens.

Chill the omelet and divide into portions.

Place ham, cucumber, herbs on each piece and top with sour cream.

Recipe 4: Salad with omelet and vegetables

Fresh and delicious salad which prepare from seasonal vegetables... For more satiety, you can add feta cheese to the salad with omelet and vegetables.

Serve the salad immediately after cooking until the omelet is soaked vegetable juice.

Required Ingredients:

Egg 3-4 pieces
Milk 100 ml
Tomatoes 2 pieces
Bulgarian pepper 1 piece
Cucumber 1 piece
Fresh parsley
Feta cheese 100 grams
For dressing - olive oil 200 grams, flax seed

Cooking method:

Toast the omelet, refrigerate and cut into squares.

Wash the tomatoes and cut them into thin slices.

Pepper the seed and cut into thin strips.

Remove the skin from the cucumber and cut into strips.

Chop the parsley.

Cut the cheese into cubes.

Combine ingredients and season with olive oil.

Recipe 5: Salad with omelet and tongue

You can get a fairly simple and at the same time delicious salad with an omelette if you add cold boiled beef or pork tongue... Tender light and lean meat, puffed omelet and grated cheese - your guests or family will be delighted!

Required Ingredients:

Beef or pork tongue 400 grams
Egg 3-4 pieces
Milk 100 ml
Any hard cheese 100 grams
Fresh cucumber 1 piece
Fresh parsley
For dressing - sour cream or mayonnaise, soy sauce, sesame seeds

Cooking method:

Make an omelet mixture and saute until tender for 7-8 minutes. Cool the finished omelet and cut into cubes.

Boil pork or beef tongue until tender (40-45 minutes) in salted water with bay leaves. Cool and cut into strips.

Grate the cheese or cut into cubes.

Cut the cucumber into strips.

Chop the parsley.

Combine mayonnaise or sour cream with soy sauce and sesame seeds.

Mix the ingredients and serve the salad with omelet and tongue to the table!

Salad with scrambled eggs is most harmoniously combined with creamy dressings - sour cream and mayonnaise. Add greens, sesame seeds, and flax seeds to them. Use soy sauce instead of salt.

You can add grated cheese (processed or hard varieties grated on a fine grater), white or black sesame seeds, chopped ham or sausage - then the omelet in the salad will have a different, richer taste and more presentable appearance.

Fry the omelet in a Teflon-lined skillet. This will ensure that the omelet will not burn or stick to the surface. In addition, in such a frying pan, the omelet is good to fry, even if you will not grease the surface of the frying pan with oil.

Decorate the salad with omelet before serving. Chopped nuts, chopped greens are perfect.

Instead of regular flour, you can use corn starch... Its difference from ordinary starch is in the content of a small amount of carbohydrates, and with such an addition the omelet will turn out to be very tasty, more dense than an omelet without flour.

Caloric content: Not specified
Cooking time: Not specified

Ingredients:

- eggs - 1 pc .;
- water or milk - 2 tablespoons;
- boiled ham - 100 gr.;
- pickles - 2 pcs.;
- onion - 1 medium head;
- table vinegar 9% - 1 tsp;
- salt and sugar for the marinade - pinch at a time;
- freshly ground black pepper - to taste;
- mayonnaise - 3 tablespoons;
- vegetable oil - 2 tablespoons;
- turmeric - a pinch;
- green onions or parsley, dill - 0.5 bunch.

Step by step recipe with photo:

Pre-marinate the onion to eliminate bitterness and give it a sweet and sour taste and juiciness. Cut into small cubes, add salt and sugar. Mix the vinegar with the same amount of water and pour the onion with this mixture. Stir, leave to marinate for 10-15 minutes.

For the omelet, mix the egg with water or milk. You will need one egg per serving of salad; if cooking for a family of three to four, increase the amount of food accordingly.

Beat the omelet mixture with a whisk, adding salt, ground black pepper and a couple of pinches of turmeric, if necessary. Set aside for now.

Cut the ham into strips, but not very thinly. For salad, it is recommended to lightly fry it so that the taste becomes more expressive. But you can add it without frying.

Heat the oil in a non-stick frying pan. Pour the ham, fry until golden spots appear. We shoot on a plate.

Pour the omelet mixture into the remaining oil. Reduce the fire to a minimum, barely noticeable. Cover the omelet with a lid and cook for three minutes. From above it should become dense, and from below it should be slightly browned.

Put the omelet on a plate and cool. Roll up and cut into noodles, strips 1-1.5 cm wide. You can leave them long or cut them shorter.

It is better to take pickled cucumbers (pickled), in combination with sweet and sour pickled onions, you get a pleasant taste contrast. Cut the cucumbers into slices, then into strips.

We transfer all prepared products to a bowl. Add the onion, it is possible with the marinade. Sprinkle with black pepper and stir.

Season the salad with mayonnaise, the amount of your choice. In addition to mayonnaise, sour cream sauce with dill is suitable for this salad. You need to mix sour cream with a spoonful of mustard, add a little grated garlic and finely chopped fresh dill. Season with salt and salad.

Leave the finished salad with scrambled eggs and ham and pickled onions to brew a little. Put in a plate or bowl, sprinkle with finely chopped green onions and serve to the table. Very tasty with a side dish of hot boiled potatoes and rye bread.

Bon Appetit!

Ham and omelet salad is an easy dish for quick breakfast or an evening snack. Delicate omelet with aromatic ham blend organically with many ingredients, and this is a great opportunity to get creative and experiment.

Delicious meals are prepared with fresh vegetables, an abundance of salad and spicy greens. Most recipes involve dressing with a sauce based on vegetable oils (olive, corn, sunflower) with a classic addition in the form different types vinegar, mustard, herbs and spices. Also in salads, sauces are used based on natural yoghurt, fatty sour cream or mayonnaise.

Salads with ham and omelet are served mixed in regular salad bowls or portioned salad bowls, in the form of green slides. Some types of salad in small cuts are used for filling wafer molds (tubes, shells, tartlets), pancakes, miniature sandwiches and pita rolls.

What salads can be prepared with the addition of ham and tender omelet are described in detail below.

Cheese salad with ham and omelet

A dense salad, which is used as an independent dish and filling for small-piece snacks.

Ingredient List:

Chicken egg - 3 pcs.
Low-fat milk - 70 ml.
Hard cheese - 100 g.
White cheese - 100 g.
Garlic - 3-4 pcs.
Ham - 100 g.
Sour apple or avocado - 100 g.
Low-calorie mayonnaise - 100 g.

Cooking method:

Mix three eggs with 70 ml. low-fat milk. Bake 1-2 hard omelette pancakes from the thick mass.
Cool the omelet and cut into strips.
Grate coarsely pieces of white and hard cheese... Crush the garlic cloves.
Cut the ham into small cubes. Chop the peeled apple into strips and mix immediately with mayonnaise.
Add all other ingredients to the apple in the sauce. Season with crushed garlic, chopped herbs and dried herbs.

Summer salad with ham and omelet

A bright appetizer of ripe summer vegetables, tender ham and protein omelet.

Ingredient List:

Protein omelet:

Chicken protein - 2 pcs.
Low-fat milk - 70 ml.
Lemon juice - 0.5 tsp
Salt.
Pepper.

Salad:

Ripe tomatoes - 150 g.
Fresh cucumbers - 150 g.
Basil and parsley - 10 g.
Poultry ham - 100 g.
Hard cheese - for serving.

Yolk sauce:

Yolks - 2 pcs.
Vegetable oil - 50 ml.
Apple cider vinegar - 1 tsp or
Lemon juice - 1 tsp
Salt.
Sugar.
Pepper.
Spices.

Cooking method:

Warm up vegetable oil, add spices, salt and sugar to it. Beat at low speed, gradually pouring the yolks into it. Cover the sauce with a film or a lid and set aside for the time being.
Beat egg whites with a drop of lemon juice and a pinch of salt until light foam. Pour milk in portions, trying to maintain the splendor of the mass.
Warm up an omelet dish, grease. Pour out the protein mass carefully. Bake in the oven at 200 degrees or fry in a pan.
Cool and cut into cubes.
Chop the cucumbers coarsely, chicken ham and tomatoes. Chop sorted basil and parsley leaves.
Combine vegetables, scrambled eggs and ham.
Season the salad ingredients with yolk sauce. Let it brew a little and serve.

Bachelor salad

Salad on hastily for a hearty, but not heavy breakfast or dinner. Refueling sour cream sauce or low calorie mayonnaise with the addition of lemon juice.

Ingredient List:

Ham - 150 g.
Peking cabbage - 200 g.
Red onion - 100 g.
Cheese "Mozzarella", "Suluguni" or "Cheddar" - 100 g.
Salt.
Black pepper.
Chicken egg - 2 pcs.
Low-fat milk - 100 ml.
Fresh greens - optional.
Sour cream - 100 g.
Vegetable oil - 20 ml.
Sweet mustard - 1 tsp

Cooking method:

Beat two eggs and half a glass of milk until light foam. Salt.
Grease a thin skillet with fat or oil. Heat over medium heat and bake a tender omelet without removing the lid.
Cool and cut into large cubes or thick strips.
Ham, wreath young Chinese cabbage cut into thin strips.
Cut a piece of cheese into wide ribbons with a vegetable peeler or a large-bladed knife.
Chop the red onion into small cubes. Rub with your hands so that the juice emerges.
Mix thick sauce from sour cream, sweet pasty mustard, and two tablespoons of vegetable oil.
Season the ingredients with sour cream sauce or mayonnaise and lemon juice just before serving.

Breakfast Salad

Restaurant recipe for European cuisine, simplified for the needs of home cooking.

Ingredient List:

Omelet dough:

Chicken egg - 3 pcs.
Milk - 150 ml.
Fresh parsley - 10 g.
Salt.
Wheat flour - 1 tsp. with a slide.
Red pepper.

Salad:

Ham - 100 g.
Sweet pepper - 100 g.
Salad onion - 50 g.
Sugar corn - 50g.
Sesame seeds - 1 tsp
Sugar - 1 tsp without a slide.
Tomato - 100 g.
Vegetable oil - 40 ml.
Lemon juice - 20 ml.
Salt.

Cooking method:

First of all, make a salad, as it takes 10-15 minutes to infuse and distribute the flavors.
Cut the salad onions into half rings. Marinate in lemon juice, sugar, salt and vegetable oil.
Finely chop the juicy pepper pod and a piece of ham into strips. Divide the tomatoes into wedges or cubes.
Combine vegetables, ham and salad onions in the marinade. Add a little more oil, add a spoonful of fried sesame seeds. If desired, add finely chopped herbs to the salad. Leave at room temperature for 10-15 minutes.
Beat three eggs omelet dough, 150 ml. low-fat milk and a teaspoon wheat flour... Salt and season to your liking.
Bake two thick omelette pancakes. While the pancakes are hot, place one at a time on a serving plate.
Distribute 3-4 spoons into one half of the omelet vegetable salad... Using a spatula, cover with the other half of the pancake.
Decorate with herbs, drops of tomato or soy sauce... Serve to the table.

Breeze salad with omelet

A juicy salad that satisfies hunger and perfectly refreshes.

Ingredient List:

White radish - 100 g.
Green onions - 50 g.
Lettuce wreath - 100 g.
Fresh cucumbers - 150 g.
Ham - 100 g.
Chicken egg - 2 pcs.
Milk - 100 ml.
Salt.
Black pepper.
Olive oil - 40 ml.
Apple cider vinegar - 5 ml.
Ginger optional.

Cooking method:

Coarsely chop the green onion feathers, young wreaths of lettuce and a piece of good ham.
Cut the cucumbers into strips.
Make a sauce from unrefined olive oil, spoons apple cider vinegar and spices. Add a handful of grated ginger if desired.
Beat eggs with half a glass of milk. Season and season with salt. Bake an omelet in a preheated skillet.
Cool the omelet under the lid and cut into strips.
Combine the ingredients of the appetizer and season with a fragrant sauce.