The OMELETTE WITH PEAS AND CARROTS is a tasty “fridge-clearer” dish, perfect for recycling cooked vegetables.
You only need a few ingredients and can replace the carrots and peas with any other leftover cooked vegetables.
This omelette is perfect for a picnic or simply to bring to the office for lunch. Also great for stuffing sandwiches and/or wraps.
You can also bake it in the oven and enrich it with cubes of provolone.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup carrots (cooked)
- 1 cup peas (cooked)
- 4 eggs
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- to taste salt
- to taste parsley
- to taste peanut oil
Tools
- Bowl glass or ceramic
- Whisk
- Pan
Steps
In a glass bowl crack the eggs, add the heavy cream, grated Parmesan cheese, salt, parsley, and with the help of a whisk or fork, mix everything to obtain a smooth and homogeneous mixture.
Combine the vegetables and mix.
Heat a pan with a drizzle of seed oil.
Pour the mixture, level with the back of a spoon, and cook over medium heat for about 10 minutes.
At this point, using a lid or a plate, flip the omelette and continue cooking for another 10 minutes.
Our OMELETTE WITH PEAS AND CARROTS is ready.
You can serve it either hot or cold.
Storage and tips …
Store in the fridge in an airtight container.
Consume within 2 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
