Egg and Carrot Omelette

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well.

2. 2

   Add 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the eggs. Mix until well combined.

3. 3

   Stir in 1 cup of grated carrots and 1 tablespoon of chopped chives into the egg mixture.

4. 4

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

5. 5

   Pour the egg mixture into the skillet and cook for about 3-4 minutes, or until the edges start to set.

6. 6

   Gently lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath.

7. 7

   Once the omelette is mostly set, fold it in half and cook for another 1-2 minutes.

8. 8

   Slide the omelette onto a plate and serve hot.