French Omelet with Spinach and Purple Carrot
A healthy, low-calorie breakfast that tastes like clouds
The common omelet….or the fabulous omelet? Why not both! It all depends on your mood and your skills in transforming one into the other. The French Omelet is really just the next step on the lather of fancy, but with all the nutritional benefits of your everyday scramble
Add spinach and carrot to your eggs cooked in bubbly golden butter and you not only obtain something finger-licking good, but you don’t have to feel guilty about it either: it’s just 250 cal per portion!
Picture this: perfect, fluffy, smooth omelet with a core of baby spinach, sprinkled with Parmigiano and joined in taste and aesthetics by the perfect partner, the purple carrot. Low calories, high protein, perfect breakfast!
Best part? You don’t have to feel guilty about spoiling yourself with this French Omelet recipe because it’s easy to integrate into almost any healthy diet – low calorie, vegetarian or gluten-free. Because this is rich in protein content, it will keep hunger at bay for hours.
French Omelet with Purple Carrot Ingredients
We used 4 eggs for two servings, 240 calories each. As always, we recommend free-range eggs.
You can use the average-joe carrot too, but we think purple makes any plate look all fancy.
Go for lower-fat butter if you are in the middle of a low fat or low-calorie diet
You can fill your omelette with vegetables of your choice but we went with baby spinach because it’s delicious AND high in iron content.
If you don’t want to raise the calorie count, just skip the parm or add a small pinch of 2-3 grams for taste.
How to make French Omelet with Purple Carrot
You will cook each 2 egg omelet spearatedly. First beat your eggs until the mix is homogeneous, add salt to taste.
Melt butter in a small pan ( not bigger than 8 inch in diameter). Use a non-stick pan or you’ll end up with scrambled eggs.
Carefull with the butter, it burns easily so as soon as it bubbles, add your eggs and immediately start mixing in the pan. Don’t use metal, a spatula or a plastic/wooden fork are the perfect tools. Doing this you incorporate air in your eggs, making the omelette fluffier.
Now, for the tricky part – folding the omelet. First, you need the right egg consistency – that of a creamy scamble. When you see this, tilt your pan as pictured in the image bellow and use your spatula to slowly start rolling. Don’t forget to add your filling ( spinach, or anything else) before you fold.
Prepare your purple carrot with the use of a spiralizer. Quick tip: if you don’t have a spiralizer you can use a potato skin peeler to the same effect.
French Omelet with Purple Carrot
Perfect start to a full day
Prep time: 12 min| Difficulty: Medium | Serves: 2
Nuntritional value :
- 4 eggs
- 1 purple carrot
- 1tbs butter 65% fat
- half a cup of baby spinach
- pinch of parmegiano
1. Beat your eggs with a pinch of salt
2. In an 8 in or smaller pan, melt your butter until bubbly, on medium heat.
3. Add your beaten eggs over the butter and immediately start mixing them again in the pan. This prevents sticking and adds air to your omelet making it fluffier
4. You are looking for the consistency of creamy scramble. Once you reach it, it’s time to tilt your pan and slowly start folding your omelet with the spatula
5. Use a spiralizer or a peeler to cut your purple carrot for garnish. You can dress it with a dash of olive oil and spices of your choice, or some lemon juice.