Crispy Carrot and Cheese Omelette

Ingredients

• 0.5 carrot (Grated; approximately half of a medium carrot)
• 2 eggs (Whisked)
• olive oil (For frying; use enough to lightly coat the pan)
• salt (To taste)
• black pepper (To taste)
• grated cheese (Use enough to cover the omelette; approximately 30 g estimated)
• ham slices (Approximately 1–2 slices, or enough to top the omelette)

Steps

1. 1

   Grate half a medium carrot and set it aside. Crack the eggs into a bowl, whisk until combined, and season with salt and pepper to taste.

2. 2

   Place a frying pan over medium heat and add enough olive oil to lightly coat the bottom. Allow the oil to heat until it shimmers but does not smoke.

3. 3

   Sprinkle the grated carrot evenly into the hot pan. Cook over medium heat until it begins to crisp and the edges look lightly browned, about 2–3 minutes.

4. 4

   Pour the whisked eggs over the crispy carrot. Tilt and rotate the pan, if needed, so the egg coats the entire bottom evenly.

5. 5

   Cook until the bottom of the omelette begins to brown and the top is mostly set but still slightly moist, about 2–3 minutes.

6. 6

   Add the grated cheese and ham slices over the omelette, distributing them evenly across the surface.

7. 7

   Fold one side of the omelette over the filling. Continue cooking until the egg is fully set and the cheese has melted, about 1–2 minutes.

8. 8

   Slide the omelette onto a plate and serve immediately while hot.

Notes

The source does not specify an exact amount of cheese, ham, or olive oil; these amounts are estimated for one omelette. Cook the eggs fully before serving.

Nutrition per serving

• breakfast
• main
• high-protein
• low-carb
• omelette
• quick meal
• stovetop
• cheesy