Carrot Omelet

An uncomplicated recipe for a juicy carrot omelet. Carrots perfectly complement the omelet with milk and give the dish a bright, rich, slightly sweet taste. Simple products and great results!

Servings: 3

Ingredients

• Carrots – 140 g
• Eggs – 4 pcs.
• Milk – 150 ml
• Salt to taste
• Butter (for frying) – 30 g

Directions

1. Peel and rub the carrots on a medium grater. We break the eggs into a deep container. Pour in milk.
2. Beat with a whisk or mixer at low speed until smooth and fluffy. If you wish, you can simply beat the mass with a fork – the omelet will be a little less fluffy, but no less tasty. Add the grated carrots to the mixture and salt to taste. Mix thoroughly.

   

3. Melt the butter in a frying pan over low heat (the frying pan is not very high-status so that the omelet does not burn). Pour the egg and carrot mixture into the pan. Cover and cook the omelet over low heat for about 10-15 minutes, until the eggs set.

   

   
   When the omelet is almost ready, turn off the heat and leave it to stand under the lid for about 5-7 minutes – this will help make the carrot pieces in the omelet as soft as possible.
4. A bright and juicy omelet with carrots is ready. We cut it into pieces and serve it to the table.
   Bon Appetit!