Egg White, Carrot and Potato Omelet

Ingredients

• Egg White3 count (120 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the potato and grate it. Drain well.

2. 2

   Step 2

   Place the egg white in a bowl, salt and pepper and beat. Next, add the grated potato.

3. 3

   Step 3

   Place an oiled pan over medium heat. Once heated, add the egg and potato mixture.

4. 4

   Step 4

   Cover for 2-4 minutes and let set.

5. 5

   Step 5

   At the same time, grate the carrot.

6. 6

   Step 6

   Top the egg and potato mixture with the grated carrot.

7. 7

   Step 7

   Lower the heat and fold in half.

8. 8

   Step 8

   Let cook for 1 more minute.

9. 9

   Step 9

   Serve on a plate.

10. 10

    Step 10

    Optional: Serve with lettuce or arugula.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg White, Carrot and Potato Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.