5 from 18 votes
Carrot Omelette
The Carrot Omelette blends eggs with diced carrot, spring onion, bell pepper, and a splash of milk to create a tender, savory breakfast or light meal. Cooked gently in oil, the omelette holds a soft texture with vegetable tidbits dispersed throughout. Seasoned simply with salt and pepper, it's a colorful and satisfying way to enjoy eggs with fresh vegetables.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
2
Calories:
110 kcal
Course:
Breakfast, Lunch, Brunch
Cuisine:
International
Ingredients
- 2-3 egg medium-sized
- 2 talks spring onion aka scallions
- ½ medium-sized carrot or 3 Tbsp, peeled and diced or grated
- 2 tablespoon milk (optional)
- ¼ bell pepper diced
- salt or more, to taste, pinch
- black pepper or more, to taste, pinch
- 1-2 teaspoon neutral cooking oil generic 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.
- Heat oil in a non-stick pan or cast-iron skillet on the stovetop under medium heat.
- 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.
Cup of Yum
Notes
- Pre-chop all vegetables and prep ingredients before cooking to avoid overcooking the eggs.
- Use a good non-stick or well-seasoned pan to prevent sticking and achieve a smooth surface.
- For a fluffier omelette, whisk egg whites separately and fold gently into the yolk and vegetable mixture.
- Milk is optional and can add slight creaminess to the eggs if used.
- Season to taste with salt and black pepper based on preference.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
4g
(1%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
246mg
(82%)
Sodium
126mg
(5%)
Potassium
204mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3489IU
(70%)
Vitamin C
22mg
(24%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 126mg | 5% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3489IU | 70% |
| Vitamin C | 22mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.