Quinoa & Carrot Omelet

Makes 1 serving

  • 1 /4 cup -1/2 cup shredded organic carrots
  • 1-teaspoon olive oil
  • ¼ teaspoon onion powder
  • Pinch sea salt
  • Black pepper to taste
  • 2 organic eggs
  • ¼ cup cooked quinoa
  • 1-teaspoon grass-fed butter

Heat oil in sauté pan add carrots, onion powder, sea salt and pepper. Cook until soft about 4 minutes, crack and scramble eggs in small bowl, add carrots and quinoa to bowl and mix well until incorporated.  Melt butter in sauté pan and pour egg mixture into pan turn heat to low, cover with lid. Cook on low for about 2 minutes and turn over cook until pancake is firm and done about another 1-2 minutes on lowest setting.