Carrot And Chive Eggs – a delicious recipe with egg, handful, rosemary, chives, feta, whole wheat tortilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Break your egg into a small skillet on the stove, and spread it around a little bit with a spatula. Take up your handful of carrot and drop it generously throughout the egg, trying to keep it all to one layer.
2
Add the rosemary, sprinkled in the carrot-less spaces, then fill in the remainder with chopped chives (if you prefer, just take a nice long stem of chive and tear and drop it in as you go). If you are feeling especially gourmet, sprinkle in a little feta.
3
Now turn up the heat! About medium-high. Watch the edges of the egg until they start to curl slightly and firm, maybe brown a bit. Then flip it over, turn down the heat to low, and let the carrots toast a little.
4
Then, having the tortilla ready, turn off the heat and take the skillet off, turning it upside down over your tortilla. Ta-da!
145
kcal
Calories
9
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium-sized egg, 1 handful shredded or sliced carrot, 1 pinch fresh rosemary, 2 pinches fresh chopped chives, and more.
Yes, Carrot And Chive Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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