Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.
1/4 cup grated potato
1/4 cup grated carrot
2 tablespoons low fat cheese
1/2 teaspoon dried or fresh chives
1 egg, lightly beaten
1/4 teaspoon oil
Salt and freshly ground white pepper to taste
Place the grated potato on a cheese cloth and squeeze out the excess moisture.
Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.
Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.
Photo Courtesy Of: ginnerobot