Recipe: Baby beetroots omelette

Omelettes and egg recipes with herbs

April 15, 2013

Last week I harvested the beetroots from my rooftop.

They are Chioggia beetroots, with amazing red and white rings.

So I finally prepared a recipe inspired by Haalo's Beetroot and Goat Cheese Tart, using two piadina (flat bread similar to tortillas) instead of puff pastry.

I also used one of my last Welsh onion harvested from my rooftop.

Baby beetroots omelette

Ingredients
200g baby beetroot with leaves
1 tbsp butter
1 spring onion
1 egg
4 tbsp milk
50g goat cheese
1 tbsp breadcrumbs
2 piadine or tortillas

Directions
Separate the beets from the leaves, peel, cut into cubes and boil until tender.
Meanwhile, cut the leaves and stems into strips and sauté in a pan with the butter for five minutes.
Add the sliced spring onion and cook for another minute, then remove from heat.
Beat the egg with the milk, the goat cheese and the breadcrumbs and add the sauteed beet leaves.
Put oil in a pan and pour in the egg mixture, then distribute the diced beetroot.
Cover with a piadina, then turn upside down. Cover with the second piadina and cook for a minute.

One year ago: Dill and onion savory muffins

Three years ago: Pancetta with chestnut honey

Four years ago: Pepper repotting

Five years ago: Radish leaves soup

I'm hosting Weekend Herb Blogging this week (April 15th to 21st).

Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.