Carrot Omelet on Toasted Rye Roll

On a lazy Sunday morning the time goes by slow. You don't have to frantically rush about to get ready for a new workday and then shoot out  and along the street as a madman. No. You leisurely move around your still quiet dwelling with this warm  feeling inside, the feeling of being-at-home-in-the-morning-without-the-need-to-move-anywhere-else. Oh my, what a good feeling it is.
Cooking breakfast on Sunday is a great pleasure, and eating it is an even greater pleasure, especially if you have a good company. You have some time to to mix and fry and fill the house with those homey aromas. Basic omelet made of quality eggs being my favorite, I also like to experiment and add things to it. Today's recipe is very simple and quick. The omelet is savory and sweet in the same time, it is very bright and colorful and  gives your day a really good start.

What you need:
2 eggs
1 medium carrot, peeled and grated
1 Tbsp butter
1/2 cup milk
2 pinches of salt
Black pepper
2-3 twigs of green onions, chopped
2 rye rolls
Cooking time: 10-15 minutes
Feeds 2 people

Method:
Saute carrot in butter on medium heat for 5 minutes
Beat eggs in a bowl, add milk, salt, pepper, mix well.
Pour eggs on carrots, sprinkle with green onions.
Cook until eggs are barely done.

Cut the rolls in two round halves, toast them, and divide the omelet between 4 halves.

Sit and enjoy a very merry breakfast and the morning sun peeping through the windows.

Notes:
I cannot stress enough - use organic eggs from free range chickens. It makes a huge difference in the taste of your omelet. I didn't believe it until I tried.