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–+ servings
The Food DNA
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Course Breakfast, Snack
Cuisine Mediterranean
Servings 2
Calories 81 kcal

Ingredients
  

  • 2-3 eggs
  • Olive Oil Oil/butter/ghee
  • 1 steamed beetroot medium steamed beetroot and some juice from the pack
  • Goat’s cheese
  • Pesto I used a pestle & mortar sauces one – but you can make your own, it is simple enough, if you have extra time
  • pepper Freshly ground pepper to taste
  • basil leaves Fresh
  • Avocado
  • Chickpeas optional

Instructions
 

  • Chop beetroot into small pieces.
  • Place a pan over medium heat and add some butter/olive oil/ghee.
  • If you are adding chickpeas, toast it slightly in a pan, before adding eggs in.
  • Gently crack the eggs in a pan.
  • Add chopped beetroot, stir in 1-2 tbsp of beet juice, sprinkle goat’s cheese and freshly ground black pepper.
  • Leave to cook for few minutes.
  • Add fresh pesto and sprinkle with some fresh basil leaves.
  • Top up with ½ avocado and sprinkle some freshly ground pepper.

Nutrition

Calories: 81kcalCarbohydrates: 4gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 94mgPotassium: 194mgFiber: 1gSugar: 3gVitamin A: 238IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Keyword HEALTHY, VEGETARIAN
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