75 g leftover peasant salad with spiced cherry tomato
3 M eggs
1 s. of tea salt
1 c. of olive oil dessert
1. In a bowl, beat the eggs, season with salt and pepper.
2. Grease a non-stick frying pan with the oil.
3. Put the eggs in the pan, spread well and cook slowly until the base catches.
4. Place the salad in one half of the egg and fold the omelet over the salad.
5. Place on a plate, sprinkle with chives and serve immediately.