Beet and Cream Cheese Omelette

Beet and Cream Cheese Omelette

Beet and Cream Cheese Omelette

This a delicious twist on a cheese omelette, and it’s not difficult to do.


  • Eggs

  • Beet

  • Cream cheese

  • Butter

  • Basil

  • Lemon

  • Olive oil

  • Lemon

  • Fleur de sel

  • Salt

  • Pepper


Start by rolling your cream cheese between to pieces of parchment paper until it’s flat and a uniform thickness. Next, put the cheese in the freezer for a few minutes, then remove it, and cut it into circles (using a circular cookie cutter or ring mold is best).

Next, peel and juice 1 beet, then mix 3 tablespoons of beet juice with a few drops of lemon, a drizzle of white wine vinegar, salt, and pepper (this will be your sauce). Also, reserve some of the juice to mix in the eggs.

Next, make an omelette (directions here), and mix in a tablespoon or two of plain beet juice.

When the omelette is done, transfer it to a flat work surface and unroll it. Cut the finished omelette into circles, and set them aside.

When you’re ready to assemble everything, just add a base layer of omelette to your plate, followed by a layer of cream cheese (and repeat). Garnish the top with cracked pepper, and fleur de sel, and finish by drizzling a bit of your beet sauce, along with a bit of olive oil, on the plate.

Dish and Photo by Adrian Rodriguez

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