Scrambled Egg Salad
Directions
- 1Crack 3 whole eggs into a bowl, add salt and pepper, and beat until mixed.
- 2Crack 3 whole eggs into a bowl, add salt and pepper, and beat until mixed.
- 3Crack 3 whole eggs into a bowl, add salt and pepper, and beat until mixed.
- 4Heat a pan with 5g of butter.
- 5Heat a pan with 5g of butter.
- 6Heat a pan with 5g of butter.
- 7Pour the beaten eggs into the pan and sprinkle 25g of low-fat shredded cheese on top. Scramble until cooked.
- 8Pour the beaten eggs into the pan and sprinkle 25g of low-fat shredded cheese on top. Scramble until cooked.
- 9Pour the beaten eggs into the pan and sprinkle 25g of low-fat shredded cheese on top. Scramble until cooked.
- 10For the dressing, mix 3 tbsp of curd, salt, pepper, oregano, and lemon juice.
- 11For the dressing, mix 3 tbsp of curd, salt, pepper, oregano, and lemon juice.
- 12For the dressing, mix 3 tbsp of curd, salt, pepper, oregano, and lemon juice.
- 13Chop lettuce, carrot, onion, and cucumber. Add them to a bowl.
- 14Chop lettuce, carrot, onion, and cucumber. Add them to a bowl.
- 15Chop lettuce, carrot, onion, and cucumber. Add them to a bowl.
- 16Combine the scrambled eggs with the salad mix and toss everything together.
- 17Combine the scrambled eggs with the salad mix and toss everything together.
- 18Combine the scrambled eggs with the salad mix and toss everything together.
Ingredients
- 3 whole eggs
- 3 whole eggs
- 3 whole eggs
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
- 5 g butter
- 5 g butter
- 5 g butter
- 25 g low-fat shredded cheese
- 25 g low-fat shredded cheese
- 25 g low-fat shredded cheese
- 3 tbsp curd
- 3 tbsp curd
- 3 tbsp curd
- 0 lemon juice
- 0 lemon juice
- 0 lemon juice
- 0 oregano
- 0 oregano
- 0 oregano
- 0 lettuce
- 0 lettuce
- 0 lettuce
- 0 carrot
- 0 carrot
- 0 carrot
- 0 onion
- 0 onion
- 0 onion
- 0 cucumber
- 0 cucumber
- 0 cucumber
Equipment
bowlpanforkspoon