The onion and carrot omelette was created to cook something different, I wanted to make an omelette, but with different ingredients, so I had a lonely carrot in the fridge and I used it with the onion… overall it was a success!
Few ingredients, which we surely always have available in the fridge, so it will surely be useful to make something quick last minute.
I added chives to the mixture, but of course, you can also substitute it, for example, with parsley, oregano, with whatever you like best.
Just cook the onions and carrots a bit in a pan, then combine everything and make the omelette.
We like the omelette thin, but of course, you can use a smaller diameter pan and it will be thicker.
Now just try to make my recipe, and if you like, send me the photos and I’ll post them on my Facebook page with your name.
About 325 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Onion and Carrot Omelette
- 6 eggs (medium)
- 1 carrot (large)
- 1 onion (medium)
- to taste salt
- to taste pepper
- 2 teaspoons chives (dried)
- 4 tablespoons extra virgin olive oil (for cooking)
Preparation of the Onion and Carrot Omelette
Start by peeling the carrot and removing the peel, also remove the peel from the onion and grate both with a grater with slightly large holes.
Take a non-stick pan of 9-10 inches in diameter, put 2 tablespoons of extra virgin olive oil, heat it and pour in the grated vegetables, adjust with a little salt and pepper, cook them until they soften, about 6-7 minutes.
Meanwhile, in a bowl place the eggs with the chives and salt, beat well and set aside.
Once cooked, pour the vegetables into the eggs, mix a bit.
Clean the pan used for the vegetables with a paper towel, put a couple of tablespoons of oil in it, heat the pan and then pour in all the mixture with eggs and vegetables.
Cook the omelette for a few minutes on each side and serve hot, enjoy your meal.
