Beetroot & feta omelette

Ingredients

• 2eggs
• 30 gfeta
• 0.7pear
• 1.8cooked beetroot
• 0.2 tbspcoconut oil
• 0.3onion
• To tastesalt
• To tasteblack pepper
• To tastefresh coriander

Instructions

1. 1

   Chop the ingredients

   Chop the onion, cooked beetroot and feta.

2. 2

   Soften the onion

   Warm the coconut oil in a pan over a low heat. Add the onion and fry for 5 minutes, until soft.

3. 3

   Whisk the eggs

   Beat the eggs in a bowl and season with salt and pepper.

4. 4

   Add the filling

   Pour the eggs into the pan, crumble in the feta and add the beetroot.

5. 5

   Cook the omelette

   Cover the pan and cook over a low heat for a few minutes, until the eggs are cooked.

6. 6

   Finish and serve

   Scatter fresh coriander over the omelette and serve.

7. 7

   Serve the pear

   Eat the pear for dessert.

What is a beetroot and feta omelette?

An omelette is a dish of beaten eggs cooked in a pan, with fillings added as it sets. This version pairs earthy cooked beetroot with salty feta and sweet onion, then serves a pear as a simple dessert.

The method is straightforward: soften the onion first, then cook the eggs and filling gently under a lid. That keeps the preparation quick while letting the beetroot and feta flavour the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The eggs and feta provide most of the protein and fat, while the beetroot, onion and pear contribute carbohydrates. For a more substantial plate, serve the omelette with a portion of wholegrain bread or a side salad.

Choosing the ingredients

Beetroot: Use cooked beetroot, as specified, and chop it into manageable pieces so it warms through in the pan.

Feta: Its salty, tangy flavour contrasts with the beetroot. Crumbling it into the eggs distributes it across the omelette.

Pear: The pear is served separately after the omelette rather than cooked into it.

Getting the onion soft

Low heat: Cook the chopped onion in the coconut oil for the full 5 minutes, stirring as needed, until it has softened. Keeping the heat low helps it soften without browning too quickly.

Order: The onion goes into the pan before the eggs, so it has time to soften while the rest of the ingredients are prepared.

Cooking the eggs gently

Covered pan: Once the eggs, feta and beetroot are in, cover the pan and leave it over a low heat for a few minutes. The lid helps the top cook as the underside sets.

Doneness: The recipe calls for the eggs to be cooked. Check the centre before serving; cooking time will vary with the pan and heat.

Serving the omelette

Finish: Scatter fresh coriander over the cooked omelette just before serving for a fresh herbal note.

On the side: Eat the pear afterwards, as the method specifies. The omelette is a single-serving meal, so it can be served straight from the pan.

Keeping the cooking time on track

Preparation: Chop the onion, beetroot and feta before starting to cook, then whisk and season the eggs while the onion softens.

Timing: The listed total time is 15 minutes. The onion takes 5 minutes, followed by a few minutes to cook the covered omelette.

Recipe notes & tips

• Keep the hob on a low heat while softening the onion and cooking the eggs.
• Chop the beetroot before adding it so it can warm through quickly.
• Crumble the feta into the pan rather than leaving it in one large piece.
• Cover the pan while the eggs cook so the top can set.
• Season the eggs before pouring them into the pan.
• Serve the pear separately as dessert, following the method.

Variations

• Add herbs: Use a little extra fresh coriander for a stronger herbal finish.
• Change the oil: Use another cooking oil in place of coconut oil.
• Add greens: Serve the omelette with a handful of salad leaves on the side.
• Make it tangier: Add a little more feta to increase its salty, tangy flavour.
• Use a different fruit: Serve another piece of fruit after the omelette instead of the pear.

Common mistakes to avoid

• High heat: The onion can brown before it softens; cook it over a low heat for 5 minutes.
• Uncovered cooking: The top may take longer to set; cover the pan while the omelette cooks.
• Large beetroot pieces: They may not warm through evenly; chop the beetroot before adding it.
• Adding the onion with the eggs: It will miss its softening time; fry it first for 5 minutes.
• Serving before the centre is cooked: Check the middle of the omelette and give it a little longer over low heat if needed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over a low heat until hot throughout; the texture of the eggs may become firmer.

Frequently asked questions