Fried Egg Salad

This Fried Egg Salad is a unique twist on traditional cold salads, combining the comfort of pan-fried egg fritters with the freshness of mixed beans and crisp vegetables. The dish features fluffy egg patties infused with crumbled feta cheese, folded gently into a mixture of rinsed mixed beans, tender cauliflower, and savory kalamata olives. Finished with a bright lemon dressing and fresh flat-leaf parsley, it offers a delightful contrast of textures and flavors. Perfect for a satisfying lunch, a light dinner, or a hearty picnic side, this recipe brings home-style warmth to your table. Its vegetarian-friendly and packed with protein, making it a nourishing meal that feels both indulgent and wholesome.

Cooking Method: Boiling, Frying

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 29.5

Dietary: Vegetarian

Description

This Fried Egg Salad is a unique twist on traditional cold salads, combining the comfort of pan-fried egg fritters with the freshness of mixed beans and crisp vegetables. The dish features fluffy egg patties infused with crumbled feta cheese, folded gently into a mixture of rinsed mixed beans, tender cauliflower, and savory kalamata olives. Finished with a bright lemon dressing and fresh flat-leaf parsley, it offers a delightful contrast of textures and flavors. Perfect for a satisfying lunch, a light dinner, or a hearty picnic side, this recipe brings home-style warmth to your table. Its vegetarian-friendly and packed with protein, making it a nourishing meal that feels both indulgent and wholesome.

Ingredients

1 Medium red onion, finely chopped
12 Pitted kalamata olives, sliced
4 Eggs, lightly whisked
4 Egg whites, lightly whisked
g reduced-fat feta, crumbled
g can mixed beans, rinsed
1 tablespoons Lemon juice
1/2 teaspoons Mild paprika
1/2 cups Chopped flat-leaf parsley
2/3 cups Self-raising flour
Oil for frying
Cauliflower florets (approx 1 head)

Directions

1
Bring a medium saucepan of salted water to a boil. Add cauliflower florets and cook for 3 minutes or until just tender. Drain well and let cool slightly.
2
Heat 1 tablespoon of oil in a large frying pan over moderate heat. Add half the chopped red onion and cook, stirring occasionally, for 5 minutes or until soft and translucent.
3
Add the drained cauliflower, paprika, half the chopped parsley, and the sliced kalamata olives to the pan with the onions. Cook and stir for 1-2 minutes to combine and warm through. Transfer this mixture to a large heatproof bowl.
4
Wipe the frying pan clean with a paper towel.
5
To the cauliflower mixture in the bowl, add the whisked eggs, whisked egg whites, self-raising flour, and crumbled feta. Gently fold everything together until just combined.
6
Heat 2 tablespoons of oil in a non-stick frying pan over moderate heat.
7
Spoon the egg mixture into the hot pan, forming patties or spreading evenly. Cook for 3-4 minutes or until golden underneath, then carefully flip and cook for another 2-3 minutes until set and golden on the other side.
8
Transfer the fried egg patties to a serving plate. Garnish with remaining parsley and serve with lemon wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 29.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.6mg1%
Sodium 48.4mg3%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.6g3%
Sugars 1.9g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fried egg salad, vegetarian salad, egg fritters, mixed beans, feta cheese, kalamata olives, cauliflower salad, lemon dressing, parsley, red onion, quick lunch, picnic food, protein salad, easy dinner, healthy recipe, warm salad, egg dish, bean salad, vegetarian main

Read it online: https://www.chefs-mate.com/recipe/fried-egg-salad-7/