Best Carrot And Parsley Omelet Recipes

GLAZED PARSLEY CARROTS

Glazed Parsley Carrots image

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams

FRESH HERBS OMELET

Fresh Herbs Omelet image

This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

Provided by Martha Rose Shulman

Time 10m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 5

Ingredients

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams

CARROT AND PARSLEY OMELET

Carrot and Parsley Omelet image

This Tunisia omelet is spicy. This is an example of a mahkouda, which contains eggs within eggs. Country: Tunisia - ZWT9 From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine, By Martha Rose Shulman

Provided by MomLuvs6

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, sliced
1 tablespoon caraway seed, freshly ground
1 tablespoon harissa
4 large garlic cloves, minced
1/2 teaspoon salt
pepper, freshly ground
8 large eggs, fresh
2 eggs, hard cooked and finely chopped
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to broil.
Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender.
Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well.
In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
May slide onto platter and serve or serve from skillet.