omelette. Image credit: Unsplash

Beetroot and Goat’s Cheese Omelette by Chef Petrus

This delicious, light omelette by Chef Petrus is quick and easy to put together. It features beetroot, a healthy super food.


omelette. Image credit: Unsplash

This delicious, light omelette is quick and easy to put together. It features beetroot, an unusual ingredient for breakfast but a healthy super food, as well as goat’s cheese. Excited for this beetroot omelette yet? It also works as a light meal, served with a salad and fresh bread.

Omelette with a twist, featuring beetroot and goat’s cheese

5 from 2 votes
Recipe by Petrus Madutlela Course: BreakfastCuisine: GlobalDifficulty: Easy
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A powerhouse of protein in this light and fluffy breakfast. A delicious way to start the day.


  • 6 eggs

  • 30 ml olive oil

  • 25 g butter

  • 6 small beetroot

  • 200 g creamy goat’s cheese, crumbled

  • 1/2 baby gem lettuce

  • 1/2 bunch spring onion

  • seasoning


  • Boil the beetroot in salted water until tender, approximately 20 minutes. Peel while still warm, and cut in half.
  • Preheat the oven to 170°C fan, 190°C standard, Gas mark 5.
  • Wash the leaves of baby gem lettuce, and slice the white bulb end of the spring onion.
  • Whisk the eggs and season with salt and pepper.
  • Heat the oil and butter in a large frying pan over medium low heat. Add the eggs and use a fork to fluff them up as they cook to a creamy consistency; the eggs should not be fully set.
  • Add the beetroot, goat’s cheese and spring onion, then transfer the pan to the oven for 6 minutes.
  • Remove from the oven and arrange sprinkle over the gem leaves.
  • Season to taste and cut into wedges to serve.

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