Chive, Parmesan & Carrot Egg Cake

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"The carrot & ginger are nice additions to this tasty egg dish. I know the exact temperature to use on my stove so I do not need to tilt the pan and lift the edges to allow the uncooked egg to flow underneath. I just allow it to cook covered for 5 minutes and it comes out perfect every time. Use your chopper for the carrot The recipe is from What's Cooking by Kraft"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (86.4 g)
  • Calories 178
  • Total Fat - 14.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 216 mg
  • Sodium - 242.6 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.8 g
  • Protein - 9.9 g
  • Calcium - 125.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0 mg

Step 1

Heat oil in a large skillet medium high heat.

Step 2

Stir-fry the carrots and ginger for 3-4 minutes or until carrots are crisp tender.

Step 3

Add chives, stir-fry 1 minute.

Step 4

Beat together the eggs, hot sauce and parmesan.

Step 5

Pour eggs into the skillet, cover, cook for approx 5 minutes or until the omelet is cooked, you may want to lift the edges, tilt pan to allow the uncooked portion to flow underneath. The bottom should be golden.

Step 6

Cut into 4 wedges.

Step 7

Drizzle with the Ranch dressing & serve.

Tips & Variations


No special items needed.

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