Scrambled eggs with spicy carrots


  • 60 g carrots
  • 4 chicken eggs
  • 40 g dairy butter
  • 2 tbsp sunflower oil
  • 4 lettuce leaves
  • 1 clove of garlic
  • wine vinegar
  • a pinch of sugar
  • a pinch of coriander


Slice carrot finely. Add coriander, sugar, and salt. Grate garlic and add it. Heat sunflower oil and pour it above the carrot. Mix the ingredients thoroughly and let them marinade for 15-20 minutes. Then whip 4 chicken eggs and salt them.
Melt dairy butter on the frying pan. Pour the eggs there. Mix the mass and fry it.
Place cooked scrambled eggs on a dish. Put lettuce leaves above it. Then add carrot and roll the scrambled eggs.

Enjoy your meal!