Omelette with beetroot

Name: Omelette with beetroot
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 4 fresh eggs; 60 g cream cheese with horseradish; 200 g boiled beets; 20 g rocket; olive oil; 1 pinch salt; a little pepper; ¼ tsp salt

breakfast

Total: 20 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 2 person

Omelette
	olive oil for frying
200 g	boiled beets , cut into approx. 3 mm slices
1 pinch	salt
a little	pepper
4	fresh eggs
¼ tsp	salt

Serve
60 g	cream cheese with horseradish
20 g	rocket

How it's done

Omelette

Heat a dash of oil in a non-stick frying pan. Place half of the beetroot slices in the pan, season, sauté for approx. 1 min. Beat the eggs, season with salt, pour half of the mixture over the beetroot, cover and cook over a medium heat for approx. 5 mins. Gently loosen the edges of the omelette from the pan using a spatula.

Serve

Stir the cream cheese until smooth, spread half on top of the omelette along with some rocket. Fold the omelette in the middle, plate up. Make a second omelette with the remaining batter.

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