Scrambled Eggs with Carrot

Ingredients

• Egg2 count (110 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Egg White1 count (40 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Peel, wash and grate or chop the carrot. Then chop the onion and set aside.

2. 2

   Step 2

   Crack the eggs into a bowl, add the white, salt and pepper to taste. Beat.

3. 3

   Step 3

   Preheat a non-stick pan over medium heat. Once heated, pour the oil and spread.

4. 4

   Step 4

   Add the onion with the carrot and a pinch of salt. Stir-fry for 3-5 minutes until the onion gets translucent.

5. 5

   Step 5

   Once heated, add the carrot. Cook for 5 minutes and then add the egg mixture.

6. 6

   Step 6

   Let cook for 1-2 minutes and then stir constantly for about 3-5 minutes. Remove once the egg is set.

7. 7

   Step 7

   Season with salt and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.