Salad recipe with egg pancakes

Instead of boiled eggs, this salad uses an unusually cooked omelet. The original design allows you to put the dish on the holiday table or diversify it with a Saturday breakfast with the family.

Ingredients

• 200 g of boiled chicken;
• 150 g of corn kernels;
• 150 g of parmesan;
• 1 fresh cucumber;
• 3 raw eggs;
• 100 ml of milk;
• 20 g of flour;
• 50 g of mayonnaise;
• dill greens, parsley;
• salad leaves;
• salt, and pepper to taste;
• frying oil.

Directions

1. Dill and parsley are finely chopped.
2. Beat eggs with a whisk, add milk, stir the sifted flour and mix again.
3. Part of the greens is placed in the resulting mass.
4. 3 thin omelets are prepared on a small amount of oil.
5. Each omelet is cooled, twisted into a tube, and cut into pieces 2 cm wide.
6. Cucumber and meat are cut into cubes.
7. The cheese is rubbed on a medium grater.
8. At the bottom of the dish spread some egg rolls.
9. Add other ingredients and all together with salt, pepper, and mayonnaise.
10. The salad is garnished with corn and the remaining batch of omelets.