Mmmmm! I love me some beetroot and warm melted goats cheese. I also love to eat pink food, so this is a winner all round.
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Omelettes are one of my favourite weekend breakfasts. They take a little longer to prepare and cook than scrambled or fried eggs so I don’t often find the time to make them during the week.
This was the first time I had eaten beetroot in an omelette and it was yummy! I am making the most of this seasonal pink root vegetable and it doesn’t get much better than this.
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Clean Eating Beetroot & Goats Cheese Omelette
By
Published:- Yield: 1 Servings
Mmmmm! I love me some beetroot and warm melted goats cheese. I also love to eat pink food, so this is a winner all round.
Ingredients
- 1/2 teaspoon Oil of choice I used coconut oil
- 2 Eggs
- 1 Spring Onion sliced
- 2 Tablespoons Soft Goats Cheese diced/crumbled
- 1 small handful Lambs Lettuce (or spinach/kale)
- 1 pinch Black Pepepr
- 1 small Cooked Beetroot halved and sliced
- 1 teaspoon Fresh Parsley to serve - optional
Instructions
- Place the oil into a small non stick frying pan and melt over a medium/low heat.
- In a bowl or jug, whisk up the eggs and add the spring onion, goats cheese, lambs lettuce and black pepper.
- Pour into the frying pan and top with the sliced beetroot.
- Cook for 3-5 minutes over a medium low heat until the top is mostly set.
- Flip over and cook the other side for 1 minute.
- Once cooked, serve with chopped fresh parsley.