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!
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!