omelette
omelette. Image credit: Unsplash

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Beetroot and goat’s cheese omelette for a healthy breakfast

Having a great breakfast is the best way to start the day. This beetroot and goat’s cheese omelette is the nutritious meal of the ages.

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03-03-23 14:04
omelette
omelette. Image credit: Unsplash

Breakfast is such a fun time, especially on the weekend when you’ve got more time to cook something great. You want your first meal of the day to capture your imagination and dance on your taste buds. This beetroot and goat’s cheese omelette is colourful, delicious and nutritious. A great omelette isn’t just for breakfast and this dish is going to blow your mind any day or time of the week when you want to give it a try.

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Beetroot and goat’s cheese omelette tips

You want to start your day with a good amount of protein and eggs provide that punch. Beetroot is filled with great nutrients and anti-oxidants while also providing your body with better oxygen transport, especially to your muscles. The goat’s cheese is creamy and packs a good fat punch which will taste fantastic with the beetroot and add some creamy texture for you to enjoy. Serve it with some fresh spring onion greens and a cup of tea or coffee.

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Having a great breakfast is the best way to start the day. This beetroot and goat’s cheese omelette is the nutritious meal of the ages.

Last updated on 3 March 2023

Beetroot and goat’s cheese omelette recipe

5.0 from 2 votes
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 6 eggs

  • 30 ml 30 olive oil

  • 25 g 25 butter

  • 6 small 6 beetroot

  • 200 g 200 creamy goat’s cheese, crumbled

  • 1⁄2 1⁄2 baby gem lettuce

  • 1⁄2 bunch 1⁄2 spring onions

  • 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 or whisk 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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