Omelet with Carrots and Onions
by Editorial Staff
Diversify an ordinary omelet, enrich its taste, make the dish more interesting products that are always at hand – onions, and carrots. Omelet with onions and carrots – a delicious and hearty breakfast made from simple products!
Servings: 2
Ingredients
- Eggs – 2 pieces
- Carrots – 80 g
- Onions – 70 g
- Salt to taste
- Vegetable oil (for frying) – 20 ml (1-2 tablespoons)
Directions
- Peel the onion and cut it into small cubes. Peel and cut the carrots into thin slices or semicircles (about 3 mm thick). Heat vegetable oil in a frying pan and put onions and carrots.
- Stirring occasionally, fry the onions and carrots over medium heat for about 7-10 minutes, until soft. Combine eggs and salt in a deep bowl. Mix with a whisk.
- Egg added to the pan with vegetables. Reduce the heat to low, cover the pan with a lid and cook the omelet for another 3-4 minutes, until the eggs are completely set.
- The omelet with carrots and onions is ready. Enjoy your meal!
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