Wortel Omelette met Peterselie (Carrot Omelette with Parsley)

This exotic Dutch omelette incorporates carrots and parsley for a bold, flavourful dish.

Ingredients for 1 person Omelette:

• 2 eggs
• 1 small carrot, finely grated
• 1 tablespoon fresh parsley, chopped fine
• ½ small shallot or onion, diced
• 50 ml milk or cream
• Butter or oil for frying
• Salt and black pepper to taste

Directions:

1. Finely grate the carrots. If you prefer a softer carrot, steam or saute them for a few minutes until tender.
2. Finely chop the fresh parsley and dice the shallot or onion.
3. Whisk the eggs and cream briskly.
4. Stir in the carrots, parsley and shallot, as well as the salt and pepper and any other herbs you would like.
5. Heat the butter or oil in a skillet over medium heat.
6. Pour the mixture into the pan.
7. When the eggs start to set, gently lift the edges with a spatula to let the runny egg flow underneath.
8. Allow to cook until the bottom is golden and the top is mostly set.
9. Slide onto a plate and garnish with more parsley if you would like.