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?
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.)
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.
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
- 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.