Beet Green and Goat Cheese Omelet with Bacon and Beet Medallions

A great way to use every part of that beet in a delicious meal! Salty bacon and creamy goat cheese pull this whole dish together perfectly!

Keep it in the family. When using a beet….use the BEET!!! Instead of digging in my fridge for greens to make this breakfast dish, why not incorporate all aspects of the fresh garden veggies I’m already holding?! Breakfast is a perfect way to use one veggie in multiple ways, as eggs are such a great base for creativity. A delicious way to use up anything you may already have!

Flattery will get you everywhere. When it comes to our beautiful beet friend, there is a strong personality to dance around! The beet itself has a great earthy flavor that is sure to be a prominent flavor, so instead of hiding behind seasoning, a simple salt and pepper goes nicely here, allowing the salty bacon to be its sidekick. These greens tame down when sautéed with the garlic and onions, and are a perfect complement to the creamy goat cheese. While the beet is the star here, the supporting actors receive an Oscar in my book!

Looking for creative ways to use beets? Try out these other great recipes:

Rainbow Beet Pasta with Bleu Cheese Alfredo

Charred Brussel Sprout Salad with a Tahini Beet Dressing

Winter Vegetable Salad with Beet Pickled Eggs and a Tahini Mustard Lemon Vinaigrette

Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese

Red Velvet Beet Cupcakes with Cream Cheese Frosting

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Beet Green and Goat Cheese Omelet with Bacon and Beet Medallions

Hannah

A great way to use every part of that beet in a delicious meal! Salty bacon and creamy goat cheese pull this whole dish together perfectly!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, brunch

Cuisine American, French, Italian, Mediterranean

Servings 1

Equipment

• Vegetable Peeler
• Kitchen knife
• Mixing bowl
• Whisk
• Skillet with lid

Ingredients

  

• 1 large Beet
• 2 strips Bacon
• 1 tsp Olive Oil
• Salt and Pepper
• 3 large Eggs Ideally farm fresh
• 1 bunch Beet Greens
• 1 stalk Green Onion *reserve a little green for garnish
• 3 large Mushrooms I used portabella
• 1 clove Garlic
• 1 oz Goat Cheese
• 1/2 tsp Italian Seasoning
• 1/4 tsp Crushed Red Pepper
• 1 tbsp Olive Oil
• Salt and Pepper

Instructions

 

• Peel beet and thinly slice. Heat a little oil in pan and lay beet slices down. Salt and pepper.
• Chop bacon into 1/2-1 inch pieces and add to skillet, tossing to incorporate. Continue to cook bacon and beets until beets are tender and bacon is cooked. Take out of skillet and set aside.
• In warmed pan, add a bit of olive oil, green onion and garlic. Sauté until fragrant and add beet leaves and mushrooms. Toss to coat.
• Season with Italian seasoning, red pepper, salt and pepper. Cook until veggies are tender.
• In mixing bowl, crack eggs and add a splash of water. Whisk until bubbles start to show. Salt and pepper.
• Turn heat lower in skillet and pour eggs over, placing on lid.
• When eggs are mostly set, crumble about 3/4 of your goat cheese, replacing lid.
• Remove lid and fold omelet in half, crumbling the remaining goat cheese on top.
• Serve hot with the side of bacon and beet medallions, garnished with a bit of chopped green onions. Enjoy!

Keyword Bacon, Beet, Beet Greens, Fresh, Garden, Goat Cheese, Healthy