Description
The taste of this salad was called the Association of Italy. Probably, it's all about the Parmesan and Basil...
Ingredients
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Sausages
1 piece
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Vegetable oil
-
Garlic
2 tooth
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Lettuce
5 slice
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Spinach
200 g
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Corn
3 Tbsp
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Parmesan
-
Cherry tomatoes
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Greens
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Salt
-
Black pepper
-
Seasoning
-
Chicken egg
1 piece
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Milk
200 ml
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Flour
Cooking
Cut sausages (shpikachki) into cubes and sent into the pan, where previously poured about 1 tbsp oil. Shpikachki itself well vihriala, giving extra butter.
Finely chop the garlic.
When the sausage will become mouth-watering toasty look, add to it chopped garlic and...
...quickly cut the spinach and add to sausage.
Keep all of this on fire literally a minute to spinach "grab" that is about that condition and leave aside.
The salad is not cut very finely. I had a small head, I took a 4 leaf, but if you want to have more greens, take more.
Pour sausage with spinach in a salad. Do this carefully so the maximum amount of fat left in the pan, we'll need it.
Egg shaken with milk. I advise you to add a little flour (which I did not and later regretted but it was too late). This will give the omelet more or less persistent consistency in finished form. Salt, pepper and pour into the pan where we fried the sausage and spinach. Perhaps, in the roasting process will need to pour a little oil.
Until the omelette is fried, pour salad corn, salt, pepper, add dried herbs and stir.
Toasted both sides with omelette cut into pieces (can be cut, but it looks spectacular) and spread on salad. Next, the whole process takes place in a small portioned bowl (the rest went in the fridge), but if the salad is supposed to eat all at once, then none of the bowls to distribute it is not necessary.
Sprinkle with Parmesan cheese.
Cut greens (Basil, dill, chives)...
... and sprinkle on the Parmesan.
Decorate with cherry tomatoes, sprinkle with quite a bit of oil and start eating! :)
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