Here’s an easy recipe [from Humaira Siddiqa's self-published book, Restaurant at Home] that allow you to enjoy your meal at home and save money…

Ingredients

2 medium tomatoes, washed and cut
4 leaves of lettuce, washed, drained, and nicely cut
half can of black beans, washed and drained
2 celery sticks chopped
10 baby carrots, chopped horizontally
4 eggs
1 onion, chopped
bunch of coriander, chopped
2 large green chilies, chopped
salt to taste
2 tablespoons of vegetable oil
2 tablespoons of extra-virgin olive oil
Preparation

In a mixing bowl, take the 4 egss, chopped onion, chili, coriander, and salt and mix it well.

Put a medium-sized frying pan on a medium-heated oven and put 2 tablespoons of vegetable oil.

Let it warm and then add the egg mixture. Add more oil if needed. Cover it up and let it cook for 4 minutes or until one side is done.

After one side is cooked, flip it and let the other side cook for another 4-5 minutes. It should look golden brown on both sides after it’s cooked.

To make sure, run a knife in the middle. If it comes out clean and without any liquid, that means the eggs is cooked. Now cut the eggs into small pieces, about 12-16 pieces.

Take a salad bowl and put in all the vegetables. Sprinkle a little bit of salt and add the egg and mix it well with the vegetables. You can add some feta cheese if you want.

Enjoy!

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