The summer is coming to an end. Boo, right! That’s not really great news! I love summer and the warm temperatures! I notice that I have a lot more energy if the sun is shining! So, you could say that winter isn’t a great prospect for me. This post is starting to become a little depressing, right? So, let’s focus on the positive and relive the summer through this great recipe.
Yes, that’s right, I have a light summer dish for you guys! I really wanted to share this one. This dish is about to become your favourite summer dish! OK, that might be a little exaggerated, but I am sure you will at least enjoy it. So, get ready because tonight we are making a scrambled egg with a side salad.
Cut half the onion and the chorizo into small pieces. Then cut the 3 slices of bread in pieces of 1 centimeter.
Prep the scrambled egg: Mix in a blender the spinach, the 4 eggs, the mozzarella cheese, the onion and the semi-skimmed milk. Mix everything until you have a smooth mixture.
Fry the scrambled egg in a frying pan and immediately start stiring the mixture. Season with salt and pepper. Remove the frying pan from the cooker once the scrambled egg is done.
Meanwhile fry the pieces of chorizo in a different frying pan and fry for about 2 minutes on a medium-heat fire. Then remove the chorizo from the frying pan.
Now fry the pieces of toast bread in the same frying pan. Once the bread starts to get crispy, you can remove the frying from the fire.
Take a plate or a big bowl and start making the salad: Mix the rucola lettuce with the chorizo, the crispy bread pieces, 2 tablespoons of olive oil, 1 tablespoon of balsamico and finally the pumpkin seeds. Mix everything well.