Simple Breakfast Recipe: Delicious Carrot and Egg Scramble

Prepare the Ingredients: Start by washing, peeling, and grating the carrots. Crack the eggs into a bowl, add a pinch of salt and pepper, and beat them until they are well mixed.
Cook the Carrots: Heat the olive oil or butter in a non-stick skillet over medium heat. Add the grated carrots and sauté them until they are just soft, about 3-5 minutes. The carrots should be tender but not mushy, retaining a bit of their crunch.
Add the Eggs: Pour the beaten eggs over the cooked carrots in the skillet. Let the eggs sit for a few seconds and then gently stir with a spatula, combining the eggs and carrots as you scramble.
Finish the Dish: Continue to cook, stirring frequently, until the eggs are fully cooked and fluffy. This usually takes about 3-4 minutes. Be careful not to overcook the eggs to keep them soft and tender.
Garnish and Serve: Transfer the carrot and egg scramble to plates. If desired, sprinkle chopped herbs on top for added flavor and a touch of color. Serve immediately while hot.