Carrot scrambled eggs

Ingredients

• 200 g carrots
• 3 eggs
• 15 ml cooking oil
• 2 g salt
• 15 ml water

Method

1. Peel and finely shred the carrot. Beat the eggs with salt and water.
2. Heat half the oil. Gently scramble the eggs until fully set, then set aside.
3. Add the remaining oil and cook the carrots over medium heat for 4–5 minutes until soft. Add a little hot water if they stick.
4. Return the eggs and stir-fry for 1 minute until piping hot. Serve.