Fluffy Carrot Omelet
A soft, golden omelet filled with tender shredded carrots and green onion. Light, fluffy, and cooked covered in a skillet for perfect texture every time.
Equipment
- 1 | Box grater | for carrots
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Nonstick skillet | with lid
- 1 | Spoon | for folding
Ingredients
- 5 | large | eggs |
- 2 | medium | carrots | grated
- 0.5 | cup | milk |
- 3 | tbsp | all-purpose flour |
- 2 | tbsp | chopped green onion |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 1 | tbsp | oil | for the pan
Instructions
- Grate the carrots and set aside.
- Crack the eggs into a bowl and whisk lightly.
- Add flour, salt, and pepper; whisk until smooth.
- Pour in the milk while whisking.
- Fold in the grated carrots and green onion.
- Heat oil in a nonstick skillet over medium heat.
- Pour in the batter, cover with a lid, and cook 8–10 minutes until set.
- Slide onto a plate, slice into wedges, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a covered skillet over low heat.
Grate carrots finely so they cook through evenly.
Omit the flour for a thinner, more traditional omelet texture.
Reheat gently in a covered skillet over low heat.
Grate carrots finely so they cook through evenly.
Omit the flour for a thinner, more traditional omelet texture.