Chive, Parmesan & Carrot Egg Cake
Recipe: #18880
May 07, 2015
Categories: Breakfast, Cheese, Parmesan, Eggs, Carrot, One-Pot Meal, Fathers Day, Mothers Day, Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.