Omelet With Cheesy Lettuce Salad

  • Difficulty: Basic
  • 20 minutes
  • One serving

Have you ever made a taco out of an omelet and a salad? If not, it’s about time you do. Use your omelet as a tortilla wrap for the lettuce and red onion salad. Make the salad really cheesy with parmesan and blue cheese and flavor it with mint. For extra-cheesiness top everything with grated mozzarella.

Ingredients Needed for Omelet With Cheesy Lettuce Salad

For the omelet:

3 eggs
¼ cup milk
1 teaspoon cornstarch

For the salad:

2 ounces of lettuce
1 teaspoon olive oil
½ medium red onion
3 mint leaves, chopped
1 tablespoon parmesan, grated
2 ounces of blue cheese, crumbled (for serving)
1 tablespoon low moisture mozzarella, grated (for garnishing)
1 tablespoon broccoli sprouts for garnishing

How to Cook Omelet With Cheesy Lettuce Salad

  1. For the omelet:

    Add the eggs, milk, and cornstarch to a bowl. Season with salt and pepper, then whisk until even.

  2. Heat 1 – 2 teaspoons of vegetable oil in a skillet over low heat. Pour the whisked egg mixture in it. Cover with the lid and simmer for 15 minutes.
  3. For the salad:

    Add the lettuce, olive oil, red onion, fresh mint, and grated parmesan to a bowl. Season with salt and pepper. Mix everything using your hands.

  4. Place the omelet on the work surface. Add the salad and 1 ounce of crumbled blue cheese. Wrap the salad once with the omelet.
  5. Top with grated parmesan, the remaining ounce of blue cheese, and the broccoli sprouts.

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