The potato and baby carrot omelette is a simple yet very tasty dish, easy and quick to prepare.

This recipe is perfect for a quick lunch or a light dinner. In fact, it requires very few ingredients and in less than half an hour, you’ll prepare a delicious dish that you can take with you for lunch at the office and for a picnic. Cut into squares, it is also a great idea to enrich the appetizer board.

Prepare it and you’ll fall in love.

And speaking of omelettes, you might be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4/6
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients

5 eggs
3 potatoes
3.5 oz baby carrots (frozen)
2/3 cup grated Parmesan cheese
1 tablespoon potato starch
to taste salt
1 tablespoon vegetable oil
to taste roast herbs

Tools

Frying Pan
Bowl
Whisk

Steps

Peel the potatoes and cut them into pieces. If the carrots are frozen, defrost them following the package instructions.
In a pan, heat the vegetable oil over medium heat.
Add the potatoes and carrots, the roast herbs to flavor, and cook until they are soft but not too crispy.
Meanwhile, take a bowl, crack the eggs, add the grated Parmesan cheese and potato starch. Add salt and beat until smooth and homogeneous.
Pour the eggs over the cooked vegetables, level with a spoon, cover with a lid and cook over medium-low heat for about 5 minutes, being careful not to burn it.
At this point, flip the omelette using a plate or lid and cook on the other side until it is golden and fully cooked.
For convenience, I use a OMELETTE PAN!
Once cooked, transfer the omelette onto a cutting board and serve it hot or cold. Enjoy your meal!