- 3 large Eggs separated
- 2 tablespoons All-Purpose Flour
- Kosher Salt
- Organic Grinders, use Rainbow Peppercorn
- 1 clove Organic Garlic minced
- 3 medium Organic Carrots peeled and grated
- 2 tablespoons Olive Oil
First, make the cilantro sauce and set it aside.
Put the garlic, serrano pepper, and cilantro in a small bowl and toss together.
Season with salt and stir in the lime juice. Add the olive oil, taste and correct the seasoning and the acid; if the sauce is too tart, add a bit more olive oil. If it seems flat, add another pinch of salt. Cover and set aside until ready to use. The sauce will keep overnight in the refrigerator. For a smoother sauce, puree in a blender before adding the olive oil.
Put egg whites in a large bowl and whisk until soft peaks form. In a medium bowl, break all three yolks and whisk with a fork.
Add a small amount, about 1/4 cup, of beaten white to bowl and fold together. This will thin the yolk and make folding the whites easier, preventing flat egg whites. Season with salt and pepper.
Using a rubber spatula, add yolk mixture in alternate thirds with flour to egg whites, folding gently so as not to lose fluffiness. Fold in garlic and carrots in small amounts to prevent mixture from going flat.
Heat 1 tablespoon of the olive oil in an 8-inch nonstick pan set over medium heat. Add the egg and carrot mixture and cook until it is set, about 3 to 4 minutes. Shake the pan occasionally and run a spatula around the edge so the omelet doesn't stick.
Set a plate over the top of the pan and invert the omelet onto the plate.
Add the remaining tablespoon of olive oil to the pan, coating the pan well. Slide the omelet, cooked side up, into the pan. Cook for 2 minutes, until the omelet is set all the way through.
Transfer to a plate and let cool for 2 to 3 minutes. Cut into wedges and serve immediately, with the Cilantro Sauce on the side.
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