Salad with Scrambled Eggs

Here is a simple recipe to prepare an Italian-style salad with scrambled eggs. Note that, depending on your tastes and the availability of ingredients, you can personalize the salad as you wish.

Ingredients

• 4 eggs
• 1 head of romaine lettuce or salad of your choice
• 1 ripe tomato
• A small bunch of radishes
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Balsamic vinegar to taste
• Grated cheese of your choice (e.g., Parmesan or Pecorino)
• Aromatic herbs such as basil or parsley for garnish (optional)

Preparation

1. Start by washing the lettuce and other vegetables (tomato and radishes) thoroughly. Dry the lettuce leaves and tear them into not too small pieces with your hands. Slice the radishes thinly and dice the tomato.
2. In a bowl, combine the lettuce, tomatoes, and radishes.
3. In a non-stick frying pan, heat the extra virgin olive oil over medium heat and, in the meantime, beat the eggs in a bowl with a pinch of salt and pepper.
4. Pour the beaten eggs into the pan and cook them for a few minutes, stirring constantly, until they have reached the desired consistency for scrambled eggs. If you wish, at the end of cooking, you can add the grated cheese and let it slightly melt with the heat of the eggs.
5. Spread the scrambled eggs over the salad.
6. Dress the salad with a drizzle of extra virgin olive oil, a pinch of salt if necessary, a little balsamic vinegar, and garnish with the aromatic herbs if you have chosen to use them.
7. Serve immediately while the eggs are still warm.

This salad can be personalized in many ways: you can add olives for a touch of savoriness, croutons for a crunchy element, or perhaps aged cheese shavings if you prefer a more intense flavor.

Curiosity

Eggs are a very present ingredient in Italian cuisine, both in main dishes and as a condiment. The combination with vegetables creates a light but nutritious meal, perfect for a summer lunch or as a single dish for a quick dinner.