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Carrot and egg omelette recipe

Carrot and egg omelette recipe

10 ratings

This Chinese-style omelette (紅蘿蔔炒蛋) is made with just a handful of ingredients you probably already have in your fridge. We like ours served with rice and a drizzle of hot sauce. See method

  • Makes 2 omelettes
  • 5 mins to prepare and 10 mins to cook
  • 257 calories / serving
  • Vegetarian

Ingredients

  • 4 eggs
  • white pepper, to taste
  • 2 spring onions, finely sliced, separated into greens and whites
  • 1 tbsp vegetable oil​
  • small piece of ginger, sliced into matchsticks
  • 1 large carrot (or 2 small carrots), peeled and julienned
  • rice, to serve
  • sesame seeds, to serve (optional)
  • sriracha sauce or chilli oil, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1070kj
    257kcal
    13%
  • Fat

    18g 26%
  • Saturates

    4g 18%
  • Sugars

    6g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 6.2g Protein 15.2g Fibre 3.4g

Method

1. Beat the eggs in a bowl. Add a pinch of salt and white pepper, and half the green spring onions; whisk well.

2. Heat the oil in a small 24cm frying pan, add half the white spring onions and half the ginger. Sauté for 1 min until aromatic.

3. Add half the carrots. Stir-fry for 4-5 mins on a high heat until the carrots are cooked and softened. Add more oil if needed.

4. Spread out the veg, then add half the beaten eggs. Cook for another 1-2 mins, then carefully flip the omelette. Remove from the pan. Repeat to make a second omelette with the rest of the eggs, carrots, ginger and white spring onions.

5. Serve the omelettes on top of rice and garnish with the remaining green spring onions. Top with a sprinkle of sesame seeds and a drizzle of chilli oil, sriracha or any sauce of your choice, if you like. Enjoy!

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