The omelet with lemon and mint was my idea. You can make omelets in many ways, adding all possible ingredients to the beaten eggs, thus using leftovers as well. As they say, “Everything makes broth,” changing the saying: “Everything makes omelet.” 🙂 Sweet carrots, fragrant mint, and tart lemon blended together with eggs give a particular taste that I don’t know how to define… worth trying.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5 Eggs
- 2 Carrots (medium-sized)
- 2 leaves Mint (plus a few for decoration)
- Lemon juice (half a squeezed lemon)
- to taste Salt
- to taste Grana Padano (grated)
- to taste Extra virgin olive oil
Tools
- Food Processor
- Pan
Preparation
Cook the carrots sliced into thin rounds with a food processor, in a saucepan with extra virgin olive oil and a little water. Add the chopped mint leaves, salt, and the lemon juice at the end (about ten minutes of cooking).
Beat the eggs in a bowl with a bit of grated Grana Padano. Pour into a pan greased with extra virgin olive oil.
Evenly spread the boiled carrots with mint and lemon on top, then cook the omelet for about fifteen minutes on low heat.
Turn the omelet, perhaps with the help of a lid halfway through cooking when it is well set (otherwise it will be a mess) and cook for another three/four minutes.
The total cooking time for the carrot omelet with lemon is about fifteen/twenty minutes on low heat. It is also excellent served cold.
Carrot Omelet with Lemon and Mint
Tip for the carrot omelet with lemon and mint: For this carrot omelet with lemon and mint, I do not recommend adding garlic and parsley as is usually done, the mint alone has a strong aroma and flavor. Do not overdo it with the mint.
Fun Fact: Omelets can also be cooked in the oven. They will have a softer appearance like cakes. Adding milk or ricotta to the mixture will make them even more delicious. Also, check out Pinterest from The Cook Who Recycles
