– 4 large eggs – 2 tbsp milk or water – Salt and pepper to taste – 1 tbsp butter or oil – 2 cups mixed salad greens – 1/2 cup cherry tomatoes, halved – 1/4 cup diced cucumber – 2 tbsp diced red onion – 2 tbsp chopped fresh herbs (such as parsley, chives, or dill) – Optional toppings: crumbled feta cheese, sliced avocado, sliced radishes
Scramble Eggs: Crack the eggs into a mixing bowl. Add the milk or water, salt, and pepper. Whisk the eggs until well beaten and frothy.
Cook Eggs: Heat the butter or oil in a non-stick skillet over medium heat. Pour the beaten eggs into the skillet and let them cook without stirring for a minute or two until they begin to set around the edges.
Scramble: Using a spatula, gently push the cooked edges of the eggs towards the center of the skillet, allowing the uncooked eggs to flow to the bottom. Continue this process until the eggs are mostly cooked but still slightly runny.
Finish Cooking: Remove the skillet from the heat while the eggs are still slightly runny. The residual heat will continue to cook the eggs until they are soft and creamy.
Prepare Salad: While the eggs are cooking, prepare the salad ingredients. In a large bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, diced red onion, and chopped fresh herbs.
Combine: Once the eggs are cooked to your liking, transfer them to the bowl with the salad ingredients. Gently toss everything together until the eggs are evenly distributed throughout the salad.
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