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!
Summary
| Course | Breakfast |
| Servings (Default: 2) |
Ingredients
Ingredients- Eggs – 2 pieces
- Carrots – 80 g
- Onions – 70 g
- Salt to taste
- Vegetable oil (for frying) – 20 ml (1-2 tablespoons)
Instructions
- 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!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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