Salad with omelette

Replace the traditional boiled egg in a salad on slices of omelet, getting brighter flavor of the finished dish. The most successful, in my opinion, salad recipe with scrambled eggs I want to share with you.
Cooking time: 40-50 minutes (taking into account time for cooking chicken)
Difficulty: Minimal

To prepare the salad for 2 servings I take:

- Chicken thighs - 1 pc.
- Eggs - 2 pcs.
- Onion (medium-sized) - 2 pcs.

- Frozen peas - 200 g
- Mayonnaise - 200g.
- 4 tbsp. l. sunflower oil for frying omelette
- 0.5 teaspoon of citric acid for pickling onions
- Parsley and green onions for decoration

The cooking process
Boil the chicken for 20 minutes. Give cool. Separates the meat from the bone. Cut into small pieces.
Frozen green peas use their own cooking.
Grown in the garden in summer young peas peeled and frozen. During the winter, take out the necessary dose and boiled in water with salt and vinegar for 20-25 minutes, until it becomes soft.
Can be used for salad and canned peas and frozen stores. Cook frozen peas magazine must be much less: only 4-7 minutes.
To prepare the omelet I break the eggs into a deep bowl, add salt and 2 teaspoons of mayonnaise. Instead of mayonnaise can add 3 tablespoons of milk. Then turn the omelet softer, and the taste will be more like a boiled egg.
Whisk to whisk until smooth.
On a heated pan pour a little sunflower oil and pour half of the whipped eggs. Fry in two steps, then scrambled eggs is a more subtle and oiled.
Omelet fry first on one side until golden brown, then flip and wait for the other side and lightly browned.
Give omelets cool. Cut into 1 cm wide stripes and a length of 3-4 cm.
I cut the onion into half rings, put in a bowl, add citric acid and pour boiling water. After 10 minutes the bow becomes less bitter.
Mix all ingredients and mayonnaise.
Decorate with finely chopped parsley and green onions.
Salad is ready. Bon Appetite!

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