Beet Noodle, Avocado and Feta Omelet (or scramble)

gluten freevegetarian

Beet Noodle, Avocado and Feta Omelet (or scramble)

So, here’s the deal. I made the most delicious omelet with avocado, feta and beet noodles. I photographed it, so fluffy and big. It looked beautiful.

Then, I cut it open to photograph its’ contents. Scrolling through the pictures on my Canon, I quickly realized that the pictures looked terrible (not a proper representation of how tasty and amazing said omelet was.)

What’s a girl to do?

Beet Noodle, Avocado and Feta Omelet (or scramble)

I snapped a few more pictures, hoping that it was just the angle or the lighting. Still a fail. So, I “scrambled” it up in my plate and rephotographed it, with a couple extra garnishes of parsley.

Voila! A beet noodle scramble! The same yummy ingredients, a different method of preparation. Therefore, in this recipe, you’ll see two methods – one for the omelet (if you care about presentation) and one for the scramble (if you just want to get straight to the point.)

Beet Noodle, Avocado and Feta Omelet (or scramble)

In fact, I like the scramble better – it’s easier. Who likes flipping an omelet? Once you get to the end (pre-flip), it’s a 50/50 chance things are going to g as planned. I’d love to say that I can masterfully flip an omelet with my wrist, but, truth is, I can’t.

Almost every Saturday morning, I make Lu a breakfast scramble with egg whites (he doesn’t like the taste of the yolks!) and whatever veggies we have laying around in the fridge (by Friday, they’re looking scant – so Saturday is usually some leftover onion, kale and half an avocado.)

What I’m saying is that scrambles are easy and a great go-to on the weekends or weekday mornings when you have more time.

Beet Noodle, Avocado and Feta Omelet (or scramble)

The key to making this recipe work is making sure to properly cook your beets. The beet noodles should soften completely – if they’re too hard (undercooked), it will be hard to eat them. Depending on how hot your stovetop is, this could take anywhere from 5 to 15 minutes. Test the noodles just like you would with regular pasta – use a set of tongs and take a little bite.

Whether you scramble or Iron Chef this into an omelet, you’ll love this recipe!

Which do you prefer – the scramble or the omelet?

Nutritional Information & Recipe


Beet Noodle, Feta and Avocado Omelet

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1


  • 1/2 tablespoon extra virgin olive oil
  • 1 small beet peeled, Blade C, noodles trimmed (only use about 1/4 cup of noodles - save the rest for future use)
  • 3 eggs beaten
  • salt and pepper to taste
  • 3 tablespoons crumbled feta cheese
  • 1/4 of the insides of an avocado cubed
  • freshly minced parsley to garnish


  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the beet noodles. Toss to coat in the oil and cover and cook 5-7 minutes or until beet noodles soften completely, uncovering occasionally to toss.
  • For a scramble: Add the eggs and avocado into the pan with the beet noodles and scramble together. Once eggs are almost completely scrambled, add in the feta and finish scrambling. Serve.
  • For an omelet: Set the beet noodles aside and place a medium saucepan over medium heat (or your preferred omelet pan) and coat with cooking spray. Add in the eggs and let set, pulling in the edges of the eggs with a spatula to let the egg disperse and cook almost fully. Once most of the eggs are set, season with salt and pepper and add in the beet noodles, feta and avocado. Fold the omelet in half and press down to compress with the back of a spatula. Let cook another 2 minutes or until eggs are cooked through. Garnish with parsley and serve.

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You are very creative, Ali! It looks a very delicious breakfast meal ;-)
Nancy says:
Me Here says:
Same question, where did the corn come in? Other than that question, looks like a tasty dish for today's lunch, except I nibbled away at the feta I bought the other day and ended up eating it all! Guess I'll have to drive back to town for more. Even my husband (who always orders fries) has commented on various dishes "This is good, make it again!" We had the sweet potato pumpkin spice waffles again this morning - it's my go-to breakfast. Keep on cooking, Ali!
The post is labeled incorrectly in the URL! Just disregard that :) Thank you so much for your kind words, I'm glad that you and your husband are liking it!
Me Here says:
Had to jump-start the truck, so we're just sitting down to this for our late lunch. Delicious! The corn was also in the omelette instructions. I see you've removed it, but now the "add in the feta" is missing.
Me Here says:
I just looked around and caught him literally licking the plate! LOL!
Sam Korman says:
I Love your book. Just made the beetroot omelet with sautéed onions instead of the avocado. OMG!!! It was superb then with beet noodles left over I roasted them and added pesto sauce as per your glorious recipe. Just so nourishing and I don't feel full. I have recommended your book to several friends and they have ordered online from book I'm totally inspiralized. Thank you so much
Marilyn says:
Is there a possibility that you could add the nutrition information so that it prints w/the recipe? Thanks.
Anonymous says:
What does "trimmed" mean?
Me Here says:
Don't leave them super-long. I use the kitchen shears to shorten them up.
EmH_5 says:
I did this as the scramble and although it looked terribly messy on the plate (the eggs went BRIGHT pink haha) I was amazed at how well the flavours all worked together! Never would have expected beetroot to be that good for breakfast - delicious post-workout brekkie, thanks once again Ali!

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