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Carrot and ginger omelet

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Ingredients for 2 servings:

  • 200 g carrot(s), diced
  • 4 eggs
  • 60 ml soy milk (soy drink)
  • 30 g ginger, finely chopped
  • 4 tsp coconut oil
  • Black pepper, freshly ground
  • 2 pinches of salt
  • 1 tsp curry powder
  • 1 bunch of fresh herbs, e.g. chives, parsley or coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

vegetarian, low carb, ketogenic

Whisk the eggs and soy milk thoroughly with a fork, then add salt and pepper. Peel the ginger and slice it very thinly. Sauté it with the carrot sticks in a non-stick pan in hot coconut oil for about 3 minutes, stirring occasionally. Add the egg and soy milk mixture and stir briefly. Reduce the heat to medium, cover, and let it set for about 8 minutes. Meanwhile, sort, wash, and finely chop the herbs. Sprinkle the set omelet with curry powder and herbs. Serve with almond sesame bread.

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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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