Carrot Omelette

Folded in half omelette with freshly grated carrots on top and some black pepper. There is a fork on the plate.

Carrot omelette is a high protein and balanced breakfast idea that is ready in under 20 minutes. Kids love this fluffy omelette that is rich in vitamin A, and good fats and have a vibrant color.

4.50 from 2 votes

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Prep Time 4

Cook Time 15

Total Time 19

Course Breakfast

Cuisine American

Servings

Calories 200 kcal

Equipment

1 Box grater
1 8" non-stick frying pan

Ingredients

2 eggs
1 small carrot (about 4 Tablespoons shredded)
⅛ medium onion (1 Tablespoon diced)
2 Tablespoons water
1 pinch salt
1 pinch black pepper plus more for serving
1 Tablespoon Ghee butter or oil or more as needed

Instructions

Dice the onion into small pieces. Use a finer side of a box grater to grate the carrot.
In an 8" non-stick frying pan, add ghee butter. Add onions and cook them over medium heat for about 4 minutes until translucent. Add grated carrots and cook for another 4-5 minutes stirring often until carrots become softer and start browning.
Meanwhile, in a small bowl whisk 2 eggs, 2 Tablespoons of water, a pinch of salt, and some black pepper.
Pour eggs into the pan and stir gently. Cover, turn the heat to low, and cook for another 8 minutes or until the eggs are fully cooked. Enjoy with some extra black pepper on top.

Notes

if using stainless steel pan, make sure to add a good amount of fat and preheat it well.
refrigerate the omelette for up to 3 days and reheat it in the microwave.
this recipe yields one serving.
you can add some bacon, ham or cheese.
the nutrition fact are for information purposes only.

Nutrition

Calories: 200kcalCarbohydrates: 4.6gProtein: 13gFat: 14.2gCholesterol: 382.3mgSodium: 235mgFiber: 0.8gSugar: 2.6g

Keyword carrot omellete, veggie omelette