Coffee with the Chicken Ladies

This Omelet Ribbon Salad recipe is a bit unusual, but it is delicious! It’s also very easy to make and uses 6 eggs. That’s a win-win in our book. It’s light and healthy and makes a beautiful addition to a brunch table. The lemon zest may sound odd but it gives a little burst of bright flavor that goes perfectly with the eggs. We love it served with some roasted new potatoes and asparagus to make it a main meal.

Because the omelets are so thin, you’ll need to cook them in a large skillet, or, even better, in a crepe pan. Swirling the batter to cover the surface of the pan is the secret to the required thinness. The first omelet is almost always thicker than you want, but the following three will be great! We talk you through this recipe in episode 171 of our podcast.

Holly can’t remember where she first found this recipe, she’s been making her variation of it for more than 20 years now, but she does remember that it was supposed to be Sicilian in origin. We like to think it was made back on Sicily with the gorgeous white eggs of the Buttercups or Leghorns. Because we love the Mediterranean breeds and because we’re chicken geeks like that.

If you enjoy making this recipe, you may want to try our Nicoise Salad and our Savory Layered Omelet Crepe Cake with Greens and Caramelized Onions.

Omelet Ribbon Salad

This is a fun and interesting twist on eggs in your salad. It’s supposed to be Sicilian in origin, and the little bit of optional citrus zest gives a bright little burst. Serve roasted or steamed veggies on the side for a heartier main meal. You need a big skillet or a crepe pan to make these nice and thin.

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Servings: 4

Ingredients Method

Ingredients

  

• 6 fresh eggs room temperature
• A generous handful of mixed herbs well chopped
• optional but strongly recommended – a teaspoon or so of lemon zest
• A pinch each of salt and pepper
• Salad Greens
• Balsamic Vinegar and Olive Oil for Dressing or dressing of your choice
• optional – steamed or roasted veggies like asparagus or halved new potatoes

Method

 

1. Have your salad greens prepared and ready for the addition of the eggs. You can add the other veggies to the salad greens as well.
2. In a small/medium mixing bowl, beat the eggs until well blended. Mix in the herbs and seasonings and optional lemon zest.
3. Spray or grease, then heat your skillet or pan. Pour 1⁄4 of the egg mixture into the pan and swirl the pan to help it spread out thinly. Use a thin spatula to flip the omelet to quickly cook the other side. Take it out of the pan and place it on a plate or cutting board.
4. Cook the rest of the egg mixture in 3 more batches. You should have 4 thin omelets on your stack when you finish. Cut through the stack in thin strips or ribbons and add them to the salad. Toss everything together and serve!