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Melon salad and scrambled eggs with cinnamon

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Ingredients for 1 servings:

  • 200 g watermelon(s)
  • 2 small cucumbers
  • 1 pack of light, low-fat mozzarella
  • 2 eggs
  • 1 pinch of cinnamon
  • some oregano
  • some dill
  • 1 tbsp balsamic vinegar, light
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel the watermelon and cut into bite-sized pieces. Wash and finely chop the cucumbers. Drain the mozzarella and also finely chop it. For the sauce, mix the oregano and dill with the vinegar and milk. Season to taste with Maggi, pepper, or salt. It’s best to refrigerate the salad so it tastes nice and fresh later. To make the scrambled eggs, crack the eggs into a bowl and season with cinnamon. You might want to add a splash of mineral water for a fluffy egg. Fry the beaten egg in a greased pan, stirring occasionally. Enjoy with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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