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Cheese Omelet
with roasted carrots / arugula salad

Active: 40 Total: 40
A cheese omelet isn't just for breakfast! It makes for a protein-packed main dish when paired with roasted carrots and a peppery arugula salad.
Smarts: This recipe is written to make 2 omelets for 4 servings, so each person will get half an omelet. Adjust if customizing.
Tags

Ingredients

Metric
Servings:
4
Cheese Omelet:
  • Eggs - 8
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/8 tsp
  • Butter - 2 Tbsp + 2 Tbsp
  • Cheese, shredded Monterey Jack - 4 oz (sub cheddar)
Balsamic Roasted Carrots:
  • Baby carrots - 12 oz (sub regular carrots, sliced)
  • Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
Lemony Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 4 Tbsp
Arugula Salad:
  • Arugula - 6 oz (sub any salad greens)
  • Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp

Nutrition Facts

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Prep

  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Eggs - Whisk eggs with milk, salt, and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Toss baby carrots with vinaigrette (portion for carrots) and some salt and pepper. Spread out on a sheet pan. Roast carrots, shaking the pan halfway through cooking, until tender, 30 to 35 minutes.
  3. When carrots are nearly done roasting, heat a nonstick pan over medium heat. Add first portion of butter and stir to coat the entire pan with melted butter.
  4. Pour half the whisked eggs into the pan (this makes 2 omelets for 4 servings; adjust if customizing). Top one half with half the cheese. Once the bottom of the omelet sets, 4 to 5 minutes, fold the open half over the half with the ingredients and flip. Cook until eggs are all set and no longer runny, 2 to 3 minutes more. Remove from pan and repeat with remaining omelet(s).
  5. Toss arugula with vinaigrette (portion for salad).
  6. Slice omelets in half and serve with carrots and arugula on the side. Season the top of the omelets with some more salt and pepper and / or serve with hot sauce (not in ingredients list). Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (38)
Gluten-free (5)
Paleo (10)
Vegetarian (3)

Most Helpful

I covered the pork with foil after 12 minutes. Cooked on one pan with carrots. Everything finished at about 25 minutes. Everything was so good!

By: Alyssa
Posted: Jan 26, 2021
Diet: Original
1 Helpful

36 reviews

Made with chicken and it turned out well. I used about half chopped sliced almonds and half almond flour, and it seemed a little dry/powdery, so I'd skip the flour next time. Not my favorite flavor of carrots, but they were still good. Made mashed potatoes instead of salad to get the kids to eat more.

By: Elissa
Posted: Aug 31, 2021
Diet: Paleo
0 Helpful

The pork was excellent, easy, and delicious, even for a weeknight. My whole family loved it. I used thin sliced pork chops, sprayed some oil on top of the coating, and broiled at the end for a few minutes. Will make again.

By: Ann
Posted: May 12, 2021
Diet: Gluten-free
0 Helpful

Carrots cooked much faster than the pork, but otherwise, very tasty. No leftovers.

By: Jennifer
Posted: Feb 26, 2021
Diet: Original
0 Helpful

This was delicious. I had just made homemade mayonnaise. Used almond meal. Forgot to salt and pepper the pork. Still amazing.

By: Jennifer
Posted: Feb 26, 2021
Diet: Paleo
0 Helpful

Delicious. We added 12 oz broccoli to the carrots and used all the vinaigrette on the veggies. Great flavors that worked well with the pork. Grateful the pork wasn’t too dry.

By: Nancy
Posted: Feb 07, 2021
Diet: Original
0 Helpful

Excellent flavor and simple to make. Would definitely make again.

By: Alison
Posted: Feb 03, 2021
Diet: Paleo
0 Helpful