Carrot Omelet

Breakfast at a Glance

• Prep Time: About 10-15 minutes- sauté the vegetables + shred or slice the cheese
• Planning Ahead: You can sauté the vegetables and shred the cheese up to 3 days in advance to make the morning quicker
• Morning Effort: Cook and assemble- about 5-15 minutes (depending on if you did any prep ahead)
• Protein: 27g
• Fiber: 2g (you could add more with a side such as sliced avocado or roasted potatoes)

Nessy's Note

Omelets might seem a bit involved for me to be sharing on a site dedicated to breakfast for busy mornings...

But by under-complicating them just a little (the same way I try to under-complicate scrambled eggs), they can totally be a part of your weekday mornings.

I often like to have a savory breakfast (though sometimes I am also in the mood for brownie baked oats..) and an omelet is super savory and satisfying.

Plus, as is the case with this carrot omelet, they are an easy way to incorporate some veggies into breakfast (which can be a challenge) and are ready in under 15 minutes. And if you'd like to make it even quicker, you can sauté and prep the veggies for the week ahead of time.

• Eggs- Just like when I make pesto scrambled eggs, I use 3 whole eggs to make for a filling omelet but you can swap 1 egg for ¼ cup egg whites if you'd prefer.
• Butter- We'll use this to sauté the vegetables and to cook the eggs.
  • Substitution: You can use olive oil or avocado oil if you prefer.
• Fine Sea Salt- Kosher salt or table salt also work.
• Carrot- I recommend using a fresh carrot and shredding it on your own. Pre-shredded carrots tend to be more dry and I find they don't cook down as nicely.
• Onions- I used a white onion as it is what I most often have on hand.
  • Substitution: Any color of onion should work. You could also skip it if you aren't a fan.
• Cheddar cheese- Please shred your own as it melts so much better than the pre-shredded stuff. Alternatively, you can just thinly slice a bit of cheese and lay it across the eggs to melt (that's what I did for this California omelet).
  • Substitution: You can try this with all sorts of cheese. I really like it with crumbled goat cheese or Pepper Jack cheese too.

My Tips for the Best Carrot Omelet

• Prep ahead. If you’re short on time in the morning, you can prepare a larger batch of the sautéed onions and carrots. Then in the morning, simply whisk them into the eggs and cook.
• Cook low, slow and covered. Use medium-low heat and cover the pan to help the eggs cook evenly without needing to flip the omelet.
• Use a non-stick or low-stick skillet. Use a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan to ensure your omelet doesn't stick.

More Quick Omelet Recipes...

• Avocado Omelet
• Cottage Cheese Omelet
• Feta Spinach Omelet
• Cheddar Tomato Omelet