Chef Petrus: recipe for Beetroot and Goat’s Cheese Omelette

This delicious, light omelette is quick and easy to put together. It features beetroot, an unusual ingredient for breakfast but a healthy super food, as well as goat’s cheese. Excited for this beetroot omelette yet? It also works as a light meal, served with a salad and fresh bread.

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Omelette with a twist, featuring beetroot and goat’s cheese

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Recipe by Petrus Madutlela Course: BreakfastCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

A powerhouse of protein in this light and fluffy breakfast. A delicious way to start the day.

Ingredients

• 6 eggs

• 30 ml olive oil

• 25 g butter

• 6 small beetroot

• 200 g creamy goat’s cheese, crumbled

• 1/2 baby gem lettuce

• 1/2 bunch spring onion

• seasoning

Method

• Boil the beetroot in salted water until tender, approximately 20 minutes. Peel while still warm, and cut in half.
• Preheat the oven to 170°C fan, 190°C standard, Gas mark 5.
• Wash the leaves of baby gem lettuce, and slice the white bulb end of the spring onion.
• Whisk the eggs and season with salt and pepper.
• Heat the oil and butter in a large frying pan over medium low heat. Add the eggs and use a fork to fluff them up as they cook to a creamy consistency; the eggs should not be fully set.
• Add the beetroot, goat’s cheese and spring onion, then transfer the pan to the oven for 6 minutes.
• Remove from the oven and arrange sprinkle over the gem leaves.
• Season to taste and cut into wedges to serve.

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