Egg and Carrot Breakfast Scramble

Instructions

1. 1

   Crack the 8 large eggs into a bowl and whisk them until they are well combined.

2. 2

   Peel and grate the 2 medium carrots, and set them aside.

3. 3

   Mince the 2 cloves of garlic.

4. 4

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

5. 5

   Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

6. 6

   Add the grated carrots to the skillet and cook for 3-4 minutes until they start to soften.

7. 7

   Pour the whisked eggs into the skillet with the carrots and garlic.

8. 8

   Season with 1 teaspoon of black pepper and 1 teaspoon of salt.

9. 9

   Stir gently and continuously until the eggs are fully cooked and scrambled, about 5-7 minutes.

10. 10

    Serve the egg and carrot scramble hot, garnished with additional black pepper if desired.