The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
1 cabbage head
1 Tbsp 24% vinegar
1 Tbsp water
2 Tbsp mild olive oil
Salt & pepper
Mix the vinegar, water and olive oil with the seasoning in a bowl.
Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.
Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!
First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.
Look how pretty it became!?
Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.
A while ago we made this green spinach soup topped with a poached egg, feta cheese, pork crumble and chili flakes. Very tasty and warming in a dark autumn evening!
It was simply made from chopped, frozen spinach with bone broth from this balsamic vinegar stew as a base. So convenient to already have loads of flavors in the stock and to have the spinach chopped and ready. Healthy cooking does not equal difficult or time consuming cooking!
But it can of course be made from clear bone broth as well. Just make sure to add some acidity in the soup then.
The pork crumbles is a result of rendering pork fat and they are really nice to use as a crunchy complement, for example in a soup. And don’t forget the chili flakes on top, it adds such a nice flavor to everything!