Egg, Cheese and Mushroom Salad

Ingredients

• Egg1 count (55 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Cheese2 slice (50 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   While you heat the oil in a pan over medium heat, chop the garlic and slice the mushrooms.

2. 2

   Step 2

   Once heated, stir-fry for 4-5 minutes while stirring. Add salt and pepper and set aside.

3. 3

   Step 3

   At the same time, boil the egg in a small pot for 8-10 minutes.

4. 4

   Step 4

   Remove, let cool, peel and cut.

5. 5

   Step 5

   If you want, you can replace one egg with 4 quail eggs.

6. 6

   Step 6

   Cut the tomato and cheese. You can use white/fresh, mozzarella, cottage or ricotta cheese.

7. 7

   Step 7

   Place the lettuce on the plate and add the egg, mushrooms, cheese and tomato on top.

8. 8

   Step 8

   For the dressing, mix the plain yogurt with the mustard, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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