HEAT a skillet over medium heat and spray with nonstick cooking spray. Add grated carrot and sauté 2-3 minutes.
IN a small bowl, beat eggs and stir in smoked paprika. Pour over carrots and stir to combine. Use a spatula to scramble eggs. Continue to cook 3 minutes or until eggs are cooked. Season with salt and garnish with chopped parsley/cilantro.
Notes
*You can make carrot rice by pulsing large carrot chunks in a food processor. You could batch cook this x2 and reheat for the other day. Or at least pre-grate 2x the carrots so it’s ready to go for the other mornings.