Mushroom, Egg and Mozzarella Cheese Salad

Ingredients

• Egg1 count (55 g)
• Mushrooms1/2 cup (35 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Mozzarella Cheese2 slice (50 g)
• Black Olives4 count (20 g)
• Sliced Bread1/2 slice (20 g)
• Olive Oil1 tablespoon (10 ml)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Remove, let cool for some minutes, peel and cut.

3. 3

   Step 3

   You can replace 1 egg with 4 quail eggs.

4. 4

   Step 4

   Preheat a pan over medium heat. In the meantime, cut the mushrooms and chop the garlic.

5. 5

   Step 5

   Once heated, pour half the oil and spread.

6. 6

   Step 6

   Saute the mushrooms with the garlic while stirring from time to time for 5 minutes. Set aside.

7. 7

   Step 7

   Then toast both sides of the sliced bread over medium heat. Be careful it doesn't burn. Then remove from heat and dice.

8. 8

   Step 8

   Cut the tomato and black olives. Mix the egg with the mushroom sauté and mozzarella cheese.

9. 9

   Step 9

   Add the croutons and season with the remaining oil with mustard and lemon juice. Add salt and pepper.

10. 10

    Step 10

    You can add some fresh basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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