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Description

This beetroot omelet is a real eye-catcher and tastes simply delicious! The combination of the slightly sweet beetroot, the spicy feta and the fresh rocket is a poem. I like to make it for brunch or as a light lunch. It is super easy to prepare and can be varied wonderfully. If you like, you can add some chopped walnuts or sunflower seeds. A great vegetarian dish that is also really healthy!

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare rocket

Thermomix® Setting

5 sec/Speed 5

Wash 100 g rocket, spin dry and sort. Put about 30 g rocket into the mixing bowl and chop for 5 sec./speed 5. Remove the chopped rocket from the mixing bowl and set aside.

Prepare beetroot

Cut 500 g cooked beetroot into cubes and set aside.

Prepare spring onions

Wash, clean and cut 4 spring onions into fine rings. Set aside some of the spring onion rings for garnish.

Prepare egg mixture

Thermomix® Setting

20 sec/Speed 4

Put 8 eggs, 50 ml milk, 4 tbsp grated Parmesan, salt and pepper into the mixing bowl and mix for 20 sec./speed 4. Stir in the chopped rocket.

Fry omelet (1/4)

Preheat the oven to 100°C circulating air. Heat 1 tbsp rapeseed oil in a pan. Fry 1/4 of the spring onions in it until translucent. Add 1/4 of the beetroot cubes and fry briefly. Pour over 1/4 of the egg mixture and let it set for about 5 minutes over medium heat. Slide onto a plate and keep warm in the oven.