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Potato and Carrot Omelette

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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 Serving

Ingredients:

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

Ratatouillle Omelette

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Ratatouille is a delectable French vegetable stew that almost everyone can enjoy. You can turn this wonderful dish into an omelette to make a filling breakfast.

 

Serves 6

Ingredients:

1 aubergine, sliced

1 small onion, sliced

3 tablespoons olive oil

1 large courgette, sliced

1 red pepper, cored and cut into strips

2 tomatoes, seeds removed and chopped

Salt and freshly ground black pepper

6 eggs

2 tablespoons cold water

25g butter

75ml heavy cream

75g Gruyere cheese grated

 

Heat the oil in a skillet under medium heat. Sauté the onions until they are translucent. Add the tomatoes, aubergine, courgette and red bell pepper. Cover and cook it until the vegetables are soft, around 15-20 minutes. Season it with salt and pepper.

Place the eggs and the cold water in a medium sized bowl and whisk well. Add the cooked vegetables.

Melt the butter in a deep oven proof frying pan or you can melt the butter and pour it into a shallow baking dish. Place the egg and vegetable mixture into the pan and cook it for 3-5 minutes or until the egg sets. Top the omelette with cream and sprinkle with grated cheese. Place the pan in the oven for 5-8 minutes or until the cheese bubbles and turns golden brown. Remove from heat and let it stand for 3 minutes before serving. Transfer to a plate and serve warm.

 

Photo Courtesy Of:  mandiraj