Scrambled Egg Salad Recipe
Introduction
Are you looking for a delicious and healthy salad recipe that is easy to make? Then, you should try this scrambled egg salad recipe. It is perfect for breakfast, lunch, or dinner, and it is packed with protein, vitamins, and minerals. This salad is also low in calories and fat, making it an excellent option for those who are watching their weight.Ingredients
To make this scrambled egg salad, you will need the following ingredients:- 4 eggs
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cucumber, chopped
- 1 tomato, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
Eggs
Eggs are the main ingredient in this salad, and they are an excellent source of protein. They are also low in calories and contain essential vitamins and minerals such as vitamin D, vitamin B12, and selenium.Vegetables
This salad is packed with a variety of vegetables, including onions, bell peppers, cucumbers, and tomatoes. These vegetables are rich in vitamins, minerals, and antioxidants that help to boost your immune system and improve your overall health.Parsley
Parsley is an herb that is rich in vitamins A, C, and K, as well as iron and calcium. It is also a natural diuretic and can help to reduce water retention and bloating.Olive Oil
Olive oil is a healthy fat that is rich in monounsaturated and polyunsaturated fats. It is also an excellent source of antioxidants and can help to lower your risk of heart disease and stroke.White Vinegar
White vinegar is a low-calorie ingredient that adds a tangy flavor to this salad. It is also a natural preservative and can help to keep your salad fresh for longer.Instructions
To make this scrambled egg salad, follow these simple steps:- Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10 minutes. Remove the eggs from the heat and run them under cold water to cool them down.
- Peel the eggs and chop them into small pieces.
- Heat the olive oil in a frying pan over medium heat. Add the chopped onions and bell peppers and sauté them for 5 minutes or until they are soft.
- Add the chopped eggs to the frying pan and scramble them with the vegetables. Cook for 2-3 minutes or until the eggs are cooked through.
- Remove the frying pan from the heat and let the scrambled eggs cool down.
- In a large bowl, combine the chopped cucumber, tomato, and parsley.
- Add the scrambled eggs to the bowl and mix everything together.
- In a small bowl, whisk together the white vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss everything together.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Nutrition
This scrambled egg salad is low in calories and fat, making it a healthy option for any meal. Here is the nutritional information for one serving of this salad:- Calories: 180
- Protein: 10g
- Carbohydrates: 9g
- Fat: 12g
- Fiber: 3g