Carrot And Parsley Omelet Recipes

CARROT CUMIN PARSLEY SOUP

Steps:

• Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
• Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
• Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

MUSHROOM & PARSLEY OMELETTE

Steps:

• In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
• Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
• In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
• Stir a little and let the omelette fry on both sides.
• repeat this process with the remaining eggs, mushrooms, and sausages.
• Serve the omelettes hot.

SPICY TUNISIAN CARROT FRITTATA

Steps:

• Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
• Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
• Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. Meanwhile, preheat the broiler.
• Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.

CARROT AND PARSLEY OMELET

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.

CARROT AND PARSLEY SALAD

Steps:

• Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
• Serve the salad on its own or with the fricassee of squid and potato.