Serves 1
25 min
Beet Noodle, Avocado and Feta Omelet
Recipe GLPR1f4ae4b37b3821
A vibrant and nutritious omelet featuring tender spiralized beet noodles, creamy avocado, and tangy crumbled feta cheese. This elegant egg dish comes together quickly and makes a satisfying breakfast, brunch, or light dinner. You can also prepare it as a scramble if you prefer. Naturally gluten-free, vegetarian, and packed with nutrients.
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Ingredients
3 eggs, beaten
1 small beet, peeled and spiralized using a blade C, trimmed to about 1/4 cup noodles
1/4 avocado, cubed
3 tablespoons crumbled feta cheese
1/2 tablespoon extra virgin olive oil
Fresh parsley, minced, for garnish
Salt and pepper to taste
Directions
Peel and spiralize the small beet using a blade C attachment, then trim the noodles to measure about 1/4 cup. Set aside.
In a small bowl, beat the three eggs together until well combined. Season lightly with salt and pepper.
Heat the olive oil in a medium nonstick skillet or omelet pan over medium heat for about 30 seconds until shimmering.
Pour the beaten eggs into the pan and let them set for about 30 seconds. Using a spatula, gently push the cooked egg toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this process until most of the egg is set but the top still appears slightly moist, about 2-3 minutes.
Season the partially set omelet with salt and pepper to taste. Distribute the beet noodles and avocado cubes over one half of the omelet.
Sprinkle the crumbled feta cheese over the beet noodles and avocado.
Using your spatula, fold the omelet in half over the fillings and press down gently to compress. Continue cooking for another 2 minutes, or until the eggs are fully cooked through with no visible liquid remaining.
Slide the omelet onto a serving plate and garnish with minced fresh parsley. Serve immediately.
