Beetroot and feta omelette

Ingredients for 4 servings:

• 250 g raw beetroot
• e.g. balsamic vinegar
• 1 tbsp honey
• some olive oil
• e.g. salt and pepper
• e.g. oregano
• 90 g feta cheese
• 4 m.-sized eggs
• 2 tbsp vegetable broth
• e.g. fresh parsley for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Peel the beetroot and cut into 0.5 cm cubes. I recommend wearing gloves, as the beetroot stains heavily. Briefly fry the beetroot in a little olive oil in a pan about 20 cm in diameter. Add balsamic vinegar and honey, if desired. Season with salt, pepper, and oregano, and simmer briefly. Sprinkle the finely chopped feta over the beetroot. Mix the eggs with 2 tablespoons of vegetable stock powder in a bowl. Pour this egg mixture into the pan over the beetroot and feta, and let it set over medium heat with the lid closed for about 8-10 minutes. Shake the pan occasionally during this time to prevent it from sticking. Using a plate, turn the omelet over once and let it set on the other side for about 3 minutes. Serve garnished with parsley. It goes well with rapunzel salad, for example. Tip: If necessary, you can dilute the egg mixture with a little water and light cooking cream before pouring it over the top.