French omelet with vegetable salad

Ingredients:
egg, chicken sauce — 4 pcs.
dill — 5 g
green onion — 5 g
carrot — 100 g
smooth cucumbers — 100 g
zucchini — 100 g
lettuce in a pot — 40 g
Honey mustard sauce — 30 g
butter — for frying
salt, black pepper — to taste

Preparation: 
For the salad, cut the zucchini, cucumbers and carrots using a vegetable peeler into thin strips (or just strips). Pick lettuce leaves with your hands.

Mix the vegetables and salad, season with honey mustard dressing and salt, add black pepper if desired. 

Beat the eggs in a bowl with a fork until the mixture is smooth. 

Melt the butter in a nonstick skillet. For two servings, you need to prepare an omelet separately — 2 eggs per serving. For each serving, quickly pour the egg mixture over the entire surface of the pan and wait for the eggs to set from below. Move the eggs a little on top so that they are also fried faster. 

At this stage, add finely chopped dill and onion to the omelet, season with salt and pepper if desired. 

When the egg mixture is almost ready, but still a little runny, gently roll the omelet into a roll or triangle using a spatula. Prepare the second portion in the same way.
Serve with a salad of fresh vegetables.

Your perfect breakfast is ready!

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