Corn, Egg, Cheese, Olive and Carrot Salad

Ingredients

• Olives6 count (30 g)
• Carrot1 medium (60 g)
• Cheese2 slice (50 g)
• Oil1 teaspoon (5 ml)
• Corn1 cup (150 g)
• Egg2 medium (100 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, peel and dice the carrot.

3. 3

   Step 3

   After 6 minutes, add the carrot to the pot. Check if the vegetables are tender 6 minutes later. Remove and drain.

4. 4

   Step 4

   At the same time, heat the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, crack the eggs and cook over medium heat until the white sets. This will take about 3-4 minutes. Remove.

6. 6

   Step 6

   Serve the corn, carrot, olives and shredded cheese on a plate.

7. 7

   Step 7

   Add the eggs and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn, Egg, Cheese, Olive and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.