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Omelette salad

  • 4
Omelette salad

Great for unexpected guests. Add plenty of herbs and serve with a chilled wine and crusty bread for an impromptu dinner.


  • salad greens for 4
  • few spring onions
  • cherry tomatoes
  • 4-8 sundried tomatoes in oil
  • 4 eggs
  • 2 tablespoons chopped fresh herbs
  • approximately 12 olives (green or black, plain or marinated)


  1. Wash the lettuce leaves and shake the water off in a spinner or wrap in a tea towel. Refrigerate until required.
  2. Slice the spring onions and halve the cherry tomatoes. Slice the sundried tomatoes.
  3. In a bowl, beat together the eggs, herbs and a good shaking of salt and pepper.
  4. Heat a dash of oil or a knob of butter in a frying pan and add the omelette mixture. Swirl the pan vigorously with a fork for about 15 seconds, then leave the omelette to cook. Flip if wished and give the top side about ½ minute to brown.
  5. Turn out onto a chopping board and slice finely.
  6. Toss the lettuce leaves with the spring onions, cherry and sundried tomatoes, olives and omelette strips.
  7. Serve in large bowls accompanied with your favourite vinaigrette, or the Basic Vinaigrette (see below).

Basic vinaigrette

  1. Use 3 parts olive oil to one part white wine vinegar. Season with salt and pepper and dash of prepared mustard. Other flavours like herbs and honey can be added, if wished.

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