This recipe is one for all of you pink lovers! In an attempt to increase my iron and hemoglobin levels I have been trying to find unique ways to bring beetroot into each meal. I have discovered that my love for the colour pink now also comes in the form of eggs! This is perhaps the most exciting thing that has happened to me in a while – pink scrambled eggs – grated beetroot, gently cooked until slightly caramelized, proper fried bits of garlic and some spinach and tomatoes. I promise you, you will be after this breakfast for the rest of your life!
The Recipe
1
Ingredients
2 eggs
½ tsp olive oil / butter / ghee / coconut oil
½ tsp minced garlic
Handful of finely chopped garlic
¼ - ½ beetroot, raw, grated
½ tomato, finely chopped
¼ tsp salt
1 tsp mixed dried herbs
½ tsp olive oil / butter / ghee / coconut oil
½ tsp minced garlic
Handful of finely chopped garlic
¼ - ½ beetroot, raw, grated
½ tomato, finely chopped
¼ tsp salt
1 tsp mixed dried herbs
Instructions
In a small pan warm the oil with garlic on medium heat and let the garlic fry into golden speckles
Then reduce the heat and add the spinach, beetroot and tomatoes and slowly sauté, stirring often with the salt and mixed dried herbs
Once the spinach as wilted, and beetroot is nicely caramelized, add the two eggs and scramble the way you like!
Serve hot, with or without toast!
Then reduce the heat and add the spinach, beetroot and tomatoes and slowly sauté, stirring often with the salt and mixed dried herbs
Once the spinach as wilted, and beetroot is nicely caramelized, add the two eggs and scramble the way you like!
Serve hot, with or without toast!
