A typical vegetable omelet recipe often includes the likes of pepper, mushroom, onion, tomato, zucchini, herbs, asparagus, and/or spinach. It’s not every day you find omelet add-in options that veer off course.
However, root vegetables pair excellently with eggs and make for a unique and delicious omelet recipe. This recipe showcases beetroot and carrots for a delicious addition to your next breakfast.
What I love about this recipe is that it fills me up more than a regular omelet would if I used lighter vegetables. Root vegetables are dense and hold their own more robustly when cooked. Feta cheese makes for a hearty and savory complementary add-in that doesn’t overpower the other flavors, but instead bolsters them.
Make this root vegetable omelet recipe as it is written. Because each flavor and texture is bold, try not to complicate the recipe with various other ingredients, such as fragrant herbs, other vegetables, or spices. If you are going to change the recipe, the only alteration you should make is to omit an ingredient, except for the eggs, of course. Keep it simple!
Root Vegetable Omelet Recipe
- 1 tablespoon coconut oil
- 2 medium carrots, grated
- 1 medium beetroot, grated
- 2 handfuls kale, chopped
- 4-5 eggs, whisked
- Salt and pepper to taste
- 3 ounces feta cheese, crumbled
- Half an avocado, sliced
Warm a pan over medium-high heat. Add in the coconut oil, grated carrots, and grated beetroot. Cook down and stir the mixture for three to four minutes. Add in the kale and while stirring, cook for another two to three minutes.
Once the kale has properly wilted, add in the eggs. Stir well and shape into an omelet. Season with salt and pepper and crumble the feta cheese evenly over its surface areas. Leave the omelet to cook for one minute before carefully flipping and leaving it to cook for another minute.
Serve immediately with a garnish of sliced avocado.