Beetroot & Mozzarella Omelette
Different omelette with nice color.
Equipment
- 1 Big pan Big enough for 4 eggs.
Ingredients
- 4 big eggs
- 100 grams grated Mozzarella chese (3.52 oz)
- 1 cooked and small grated beets (Drained)
- 1 tbsp butter
Instructions
- Cook the beets for a couple of minutes until they soft.1 cooked and small grated beets
- Once the beet is done, grate and squeeze them.1 cooked and small grated beets
- mix all the ingredients until everything is integrated.4 big eggs, 100 grams grated Mozzarella chese, 1 cooked and small grated beets
- Melt a piece of butter a frying pan and pour the mixture over. Stir with a spatula, moving the pan in circles so that it cooks faster and more evenly.1 tbsp butter
- Continue until the preparation is half cooked but the egg on top is still raw.
- Once the eggs are cooked and it are detached from the pan, fold the omelette in the middle leaving 2cm of margin to fold again and those two centimeters seal the omelette.
- Once sealed, remove from the pan so that the egg does not finish cooked inside the omelette. We want it juicy.
- That's it. Enjoy!
Notes
As with any omelet, it's better with the eggs juicy.
That’s all.
That’s all.
