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Introduction:
Red beetroot and eggs might seem like an unusual pairing, but when combined, they create a delicious, nutrient-packed dish ready in just five minutes. This simple recipe offers a vibrant taste and a boost of energy thanks to the beetroot’s natural nitrates and the protein in eggs.
Ingredients:
1 medium red beetroot, cooked and diced
2 large eggs
Salt and pepper, to taste
1 teaspoon olive oil or butter
Optional: fresh herbs like parsley or dill for garnish
How to make:
Heat olive oil or butter in a frying pan over medium heat.
Add the diced beetroot and sauté for 1-2 minutes.
Crack the eggs directly into the pan and stir gently with the beetroot, cooking until eggs are softly scrambled (about 3 minutes).
Season with salt and pepper.
Garnish with fresh herbs if desired. Serve immediately.
Serving and storage tips:
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