Beetroot Omelette


  • 1 pkg. Red Beetroot spirals
  • 3 eggs
  • 1 small onion
  • 2 spoons of  hard cheese
  • Olive oil
  • 10 cherry tomatoes
  • Chives to taste
  • Ground black pepper to taste
  • Salt to taste


1 – Prepare the base in a bowl for the omelet: whisk 3 eggs until well blended, add one-half of the finely chopped onion, add the hard cheese and season to taste with salt and pepper.

2- Pour a small amount of oil into a pan and add the beetroot spirals, cover with a lid and cook over medium heat until the desired degree of cooking is achieved; add the beetroot spirals to the previously prepared omelet mixture and stir until well mixed.

3-Cut the cherry tomatoes in half; place a small amount of oil in an omelet pan and fry the rest of the onion; then place the cherry tomatoes with the flat side towards the bottom of the pan and salt;  leaving the tomatoes in place,  pour the omelet mixture over the tomatoes,  and cover with a lid; finish by cooking the omelet on both sides until slightly browned, serve and garnish with chives salt pepper to taste.

 do not serve or consume undercooked eggs.

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