Scrambled egg salad

There’s not quite any meal as hassle-free and tasty as scrambled eggs. And they can

be eaten at any time of the day; breakfast, lunch or dinner! Replace toast with a

healthy salad for a leaner meal. For cost-effective alternatives, purchase cheap bags of

salad from local supermarkets.

Prep time: 5 mins

Cooking time: 5 mins

Total time: 10 mins

Recipe by: Faith Durand

Link to original website: https://www.thekitchn.com/recipe-quick-easy-scrambled-egg-salad-recipes-from-the-kitchn-176616

Ingredients:

2-3 eggs

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon of butter

¼ red onion

¼ chopped celery

¼ red pepper

40g lettuce

Method:

Crack the eggs into a mixing bowl, and stir repeatedly. Add the salt

and pepper, and stir until the mixture has one consistency. Heat a frying pan under a

medium heat, and add the butter.

Once the butter has melted, pour the egg mixture into the frying pan, stirring the

mixture continually with a large wooden spoon. Continue to stir the eggs for 5

minutes. Whilst doing this, begin to chop up your salad ingredients: onion, celery, red

pepper and lettuce.

Once the 5 minutes is up, remove from the heat and give the eggs a further 30 seconds to

finish cooking. Give the recipe a final stir for texture, before placing with your salad.

This can be eat immediately, or chilled in a refrigerator to be ate at a later date.

Scrambled eggs salad