Chive, Parmesan & Carrot Egg Cake
Created by Bergy on May 7, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #18880
Ingredients
- 1 tablespoon olive oil
- 1/4 cup carrot, finely chopped
- 1 teaspoon fresh ginger grated
- 2/3 cup chives
- 4 large eggs (beaten)
- 1/3 cup grated parmesan cheese
- 1 teaspoon hot sauce (your favorite)
- 2 tablespoon ranch dressing (Kraft)
How to Make
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Step 1: Heat oil in a large skillet medium high heat.
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Step 2: Stir-fry the carrots and ginger for 3-4 minutes or until carrots are crisp tender.
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Step 3: Add chives, stir-fry 1 minute.
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Step 4: Beat together the eggs, hot sauce and parmesan.
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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.
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Step 6: Cut into 4 wedges.
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Step 7: Drizzle with the Ranch dressing & serve.
Nutritional Facts
- 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