Carrot Omelette

Author: Sharon

Crispy, lemony shredded carrots provide a sweet and tangy contrast to the savory, fluffy eggs in this Carrot Omelette. Four ingredients is all you need for a wholesome, delicious breakfast!

5 from 3 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast, Snacks

Cuisine American

Servings servings

Calories* 292 kcal

Ingredients

1/2 cup grated carrots
1/2 cup sliced onions
2 large eggs, beaten
1 tablespoon lemon juice
1 tablespoon high quality olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Over medium heat, saute the grated carrots and onions with the olive oil in a nonstick pan for 2 minutes.
Once the carrots appear crispy, add in the lemon juice, salt, and pepper, and mix until dispersed.
Using a spatula, push out the shredded vegetables around until they are in a uniform, flat layer.
Gently pour the egg over the vegetables so that the eggs flow into all of the empty spaces and all of the veggies are covered.
Once the eggs appear set on the surface and the edges of the omelette appear firm (about 1-2 minutes), use a spatula to gently flip the omelette over.
Allow to cook for 1-2 additional minutes over medium heat.
Serve and enjoy!

Video

Notes

*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.

Nutrition*

Calories: 292kcal