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Omelette with carrots

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Ingredients for 4 servings:

  • 500 g carrot(s), sliced ​​into thin slices
  • 1 onion(s), finely chopped
  • 1 garlic clove(s), finely chopped
  • 6 eggs
  • 6 tbsp Cremefine, for cooking
  • Salt and pepper, freshly ground black
  • 1 bunch parsley, flat
  • 4 tbsp vegetable cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs with the Cremefine and season with salt and pepper. Gently stir the mixture with the finely chopped parsley. Heat 2 tablespoons of vegetable cream. Add the sliced ​​carrots, onions, and garlic and sauté briefly, then spread the egg mixture evenly over the carrots and let it set for 3 minutes. Turn out onto a plate. Pour 2 tablespoons of vegetable cream into the pan and carefully slide the omelet into the pan on the other side, letting it set for another 3 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Omelette with carrots