Heat olive oil in a small skillet and slow fry 2 grated carrots. Season with chopped parsley, salt, herbed salt and oregano. About 5 minutes later add egg mixture ((combine 2 beaten eggs (👩🍳 prefer organic/pasture-raised eggs) with a splash of almond milk or goat’s milk, little bit of crumbled feta cheese and a 1/2 handful of instant polenta). Spread evenly and cook with the lid on until done.
Served with steamed baby spinach, dill and sauted mushrooms & scallions.
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