Low Carb Farmer’s Breakfast

Peel the turnips and cut them into potato-like pieces. Then cook the whole thing in salted water for about 15-20 minutes. The beets should not be 100% cooked yet and should still be firm, otherwise they will disintegrate during frying.

Now cut the salami (amount as you like) into small cubes and fry a little in hot olive oil. Now add the beet slices and fry until they are nice and brown. This can take a while and you should turn them regularly and add oil if necessary (all at high heat).

When the beets have reached the desired brownness, dice the onions and add them. Reduce the temperature in the process. Now mix the cream with the eggs and pour over. Spread the egg mixture well and season with a little salt, pepper and paprika as needed. Let the whole thing set as you like with the lid and you're done 🙂

A salad or just a few tomato wedges and mustard pickles go very well with this. The advantage is that turnips have relatively few carbohydrates (3.7g / 100g) and still taste very good and are a great substitute for potatoes, especially for farmer's breakfasts and potato salad.