Bunny Business Easter Omelette

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Carrot Omelette

Yes, I know Easter is over, but this recipe was kind of born a couple of weeks ago as a concept when thinking about to do with surplus hard boiled Easter eggs.  I don’t know what category to even put this in.  Is it a “eggs two ways” dish?  Is it a merely a variation on the Spanish Omelette?  Or is it quirky in its own right by the Easter references.  Anyway, here it goes.

The dish is an omelette which incorporates bunny food (carrots), Easter eggs (self explanatory), and the stuff that makes a tasty omelette generally.


  • Eggs 2
  • Eggs 2 hard boiled
  • Carrot  1 small to medium (about 4 oz/110 g)
  • Potato 1 small to medium (about 4 oz/110 g)
  • Onion 1/2
  • Lemon Juice splash
  • Dried Parsley 1 tsp
  • Salt 1/2 to 1 tsp (according to taste)
  • Black Pepper (large pinch)
  • Oil 3 Tbs



Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Wash and shave (or grate) the carrot and sprinkle with lemon juice to preserve its colour.   Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both onion and potatoes are staring to brown.  Add the carrots and dried parsley and stir until cooked through but carrots preserve their colour.  Remove from heat.  In a large bowl scramble the raw eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.   Shell and chop the hard boiled egg (much as you would for a egg or potato salad), and add the the mix.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.

I am not sure that the hard boiled egg does anything for the flavour, but it does add to the texture.  It also removes them from your fridge in the post Easter period.  This is not to say you can’f boil some just for this meal.





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