1 small cooked red beetroot, grated or finely chopped
2 large eggs
1 teaspoon olive oil or butter
Pinch of salt and black pepper
Optional: a sprinkle of fresh herbs like parsley or dill
Instructions
Heat the pan
In a non-stick skillet, warm the olive oil or butter over medium heat.
Add beetroot
Add the grated or chopped cooked beetroot. Sauté for 1-2 minutes until heated through.
Whisk and add eggs
In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the beetroot in the pan.
Cook quickly
Stir gently with a spatula until the eggs are just set and creamy, about 1-2 minutes.
Serve immediately
Transfer to a plate, top with fresh herbs if desired, and enjoy hot!
This beetroot and egg scramble is not only delicious and satisfying but also bright, cheerful, and packed with nutrients. Give this quick 5-minute recipe a try — you’ll be amazed at how tasty and beautiful a simple meal can be!
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