Scrambled Egg Salad
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Cooked ham | 200g |
| Frozen peas | 180g |
| Cherry tomatoes | 100g |
| Canned cannellini beans | 100g |
| Mixed salad greens | 80g |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh basil leaves | 20 leaves |
| Extra virgin olive oil (for dressing) | 30g |
| Lemon zest | 1 lemon |
| Lemon juice | ½ lemon |
| Fine salt (for dressing) | To taste |
| Crusty bread (for serving) | 4 slices |
| Extra virgin olive oil (for bread) | To taste |
Instructions
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Prepare the Peas: Start by taking the frozen peas out of the freezer. Let them sit at room temperature for at least 15 minutes to thaw slightly.
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Scramble the Eggs: In a bowl, crack the eggs and season them with salt and pepper. Use a whisk to lightly beat the eggs. Heat a pan over medium-high heat, add a bit of olive oil, and pour in the beaten eggs. Cook for a few minutes, stirring occasionally with a whisk, spatula, or fork to break up the eggs. The goal is to cook the eggs just until they begin to set, but they should still be soft and slightly creamy. Once done, remove from heat and set aside.
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Cook the Ham: Cut the cooked ham into cubes. In the same pan, heat a little olive oil and add the ham cubes. Sauté until the ham becomes slightly golden and crispy. Once done, transfer the ham to a bowl and set aside.
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Cook the Peas: In the same pan, add the thawed peas. You can add another splash of olive oil if needed. Cook for just a few minutes, stirring occasionally to ensure the peas are heated through but not overcooked.
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Prepare the Tomatoes and Beans: While the peas are cooking, cut the cherry tomatoes in half and rinse them. Set them aside. Also, drain and rinse the canned cannellini beans.
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Make the Basil Vinaigrette: For the dressing, wash and dry the basil leaves, then chop them finely. In a small container, combine the chopped basil with 30g of olive oil, lemon zest, lemon juice, and a pinch of salt. Mix well to combine. This will be your basil vinaigrette.
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Assemble the Salad: In a large mixing bowl, add the mixed salad greens. Then, add the cooked peas, cannellini beans, cherry tomatoes, and the crispy ham. Gently toss to combine.
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Add Scrambled Eggs: Add the scrambled eggs into the salad mixture. Gently fold them in to keep the eggs soft and fluffy.
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Serve: Toast the slices of crusty bread and drizzle them with a bit of extra virgin olive oil. Serve the salad with the bread on the side, and enjoy!
This vibrant Scrambled Egg Salad combines the richness of scrambled eggs with the fresh flavors of mixed greens, juicy cherry tomatoes, and tender peas. The basil vinaigrette adds a zesty twist, while the crispy ham gives the salad a savory bite. It’s the perfect light yet filling meal for any occasion!
Note: This salad can be customized with your favorite greens and protein. You can substitute the ham with chicken, turkey, or even a plant-based protein for a lighter option.
