Carrot Omelette

Look no further than this carrot omelette recipe for an easy, quick, delicious, and protein-packed meal!

Course Breakfast, brunch, Lunch

Cuisine World Cuisine

Diet Diabetic, Gluten Free, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 110kcal

Author Kate Hahnel

Equipment

non-stick frying pan

Ingredients

2-3 medium-sized eggs
2 stalks spring onion - scallions
½ medium-sized carrot - peeled and diced or grated (or 3 Tbsp)
2 tablespoon milk (optional)
¼ bell pepper - diced
pinch of salt (or more, to taste)
pinch of black pepper (or more, to taste)
1-2 teaspoon cooking oil

Instructions

Gather your ingredients. Crack the eggs into a bowl, and add the carrot, spring onion, milk, bell pepper, and salt. Use a fork or whisk to beat the eggs until they achieve a uniform consistency.
2-3 medium-sized eggs, 2 stalks spring onion - scallions, ½ medium-sized carrot - peeled and diced or grated , 2 tablespoon milk, ¼ bell pepper - diced, pinch of salt
Heat oil in a non-stick pan or cast-iron skillet on the stovetop under medium heat.
1-2 teaspoon cooking oil
Pour the beaten egg mixture into the pan and reduce the heat to a low.
Allow the omelette to set for just about a minute then use your spatula to move the edges towards the center. This will leave some spaces in the pan; allow the runny eggs to flow into the spaces by slightly tilting your pan or skillet.
Cook for another 2-3 minutes, switch off the heat, and use a spatula to carefully fold the carrot omelet. Transfer it to a plate sprinkle with black pepper, and serve.
pinch of black pepper

Video

Notes

Prepare your ingredients in advance : because omelettes cook very fast, you don't want them overcooking before you have all your ingredients cleaned and chopped!
Non-stick pan: use a good quality, non-stick pan.
Fluffy eggs - for fluffy eggs, try whisking the egg whites separately before carefully folding these into the beaten yolks and veggie mixture.

Nutritional information is an estimate calculated using tools that we use and will vary, depending on the specific produce used. We, therefore, recommend that you make your own calculations.

Nutrition