This creamy carrot omelette is the new favorite dinner at home. I have borrowed the idea from my friend Irene from Eat, live, travel, a travel and healthy cooking blog that I love to follow and that always has great ideas for dinners and lunches.

She makes it with spinach but I love how it looks with basil leaves. It was an accident and the first time I prepared it did not have spinach but basil leaves. So oka I prepared with basil and it turned out that it goes great with carrot and eggs so this is my version.

I hope you like it as much as we do.


  • Grated melting cheese ⠀
  • 1 medium carrot
  • 2 eggs ⠀
  • Salt and pepper ⠀
  • For the filling: a little more cheese and a handful of basil leaves


Grate the carrot. Reserve. Beat the eggs.

In a hot pan (mine 24 cm), put the cheese, grated carrots and beaten eggs. Let cook covered over medium-low heat until the eggs curdle.

Put a little more cheese on the whole tortilla and basil leaves on a half.

Fold half without basil leaves over half with filling, wait a minute and enjoy!⠀

Tips and Tricks

  • Irene stuffs it with spinach leaves but I preferred to do it with fresh basil leaves and it is geniual
  • Difficulty: easy
  • Preparation time: 10 minutes
  • Servings: 2

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest