Red Beet Omelette with Arugula
The Red Beet Omelette with Arugula from Spoonsparrow tastes as good for breakfast as it does at lunch or in the evening!
Ingredients
- 100 g Arugula
- 500 g red beet (pre-cooked; vacuum sealed)
- 4 Spring Onions
- 30 g parmesan (30% fat in cream)
- 8 eggs
- 50 ml Milk (3.5% fat)
- Salt
- Pepper
- 4 tbsp rapeseed oil
- 125 g feta (45% fat in cream)
Instructions
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1.
Wash arugula, spin dry, discard leaves and finely chop about one-third of it. Dice the pre-cooked red beet into cubes. Trim and wash spring onions, slice thinly into rings; set aside some for garnish.
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2.
Grate parmesan. Whisk eggs with milk, parmesan, salt and pepper. Stir in chopped arugula.
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3.
Heat 1 tbsp oil in a small pan. Sauté one-quarter of the spring onion rings over medium heat until translucent, about 3 minutes. Add one-quarter of the diced red beet, pour over one-quarter of the egg mixture, and let cook for about 5 minutes on medium heat until set. Transfer to a plate and keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).
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4.
Repeat with remaining ingredients to make three more omelettes. Before serving crumble feta over the omelettes and sprinkle with leftover arugula and spring onions.
