Ingredients (Serves 2)
For the Egg Burgers:
- 4 large eggs
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped bell peppers (any color)
- 1/4 cup grated carrot or zucchini (optional for extra veggies)
- 2 tbsp whole wheat flour or chickpea flour
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tsp olive oil (for cooking)
For the Salad:
- 4 cups mixed greens (spinach, arugula, romaine)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 avocado, sliced (optional for healthy fats)
- 1 tbsp pumpkin seeds or sunflower seeds
For the Dressing (light & healthy):
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice or apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Egg Burgers:
- In a bowl, beat the eggs and mix in chopped onions, bell peppers, carrots/zucchini, flour, garlic powder, salt, and pepper.
- Heat olive oil in a non-stick pan over medium heat.
- Pour 1/4 of the mixture into the pan to form small patties. Cook 3–4 minutes on each side until golden and fully cooked.
- Assemble the Salad:
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and seeds.
- Whisk together the dressing ingredients and drizzle over the salad. Toss lightly.
- Combine:
- Place 2 egg patties on top of each salad serving.
- Serve immediately while warm.
Tips for Extra Health Boost
- Swap egg yolks for egg whites if you want lower fat and cholesterol.
- Add quinoa or chickpeas for extra protein and fiber.
- Sprinkle some feta or cottage cheese for creaminess without too many calories.