John Myers
Omelette with Beetroot
The perfect omelette with beetroot recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 400 g Boiled beetroot
- 1 Onion
- 5 Free range eggs
- 8 tablespoon Kefir 10% fat
- 1 tablespoon Grated Parmesan
- 2 tablespoon Ground hazelnuts
- 3 teaspoon Dried marjoram
- 3 teaspoon Hot paprika powder
- 2 tablespoon Rapeseed oil
- Peel, wash and thinly slice the potatoes. Cut the onions into rings and pepper. Cut the beetroot into slices.
- Mix the eggs with the kefir and Parmesan. Season with marjoram, paprika powder, pepper and a little salt.
- Put the potatoes with the rapeseed oil in the hot pan and fry until they are done. Reduce the heat and add the onions, hazelnuts and beetroot. Fry for 5 minutes. Season with salt and pepper.
- Now add the egg mixture and let it set over low heat.
- Cut the omelette into strips and serve.
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