Scrambled eggs with beetroot juice

1 serving

3 minutes

Scramble with beet juice is a bold experiment of modern cuisine where a classic dish takes on a new character. The addition of beet juice not only gives the delicate egg a delightful ruby hue but also adds a light sweetness that balances with the spicy seasonings. Mustard oil adds depth of flavor, while sumac and chili sauce make the dish vibrant and memorable. The composition is completed by delicate grains of parmesan that add sophistication. This scramble is perfect for morning inspiration or as an elegant addition to a light lunch, surprising with its combination of simple ingredients and unusual flavor profile.

Energy value per serving

• Calories: 327.6
• Proteins: 19g
• Fats: 24.9g
• Carbohydrates: 5.5g

Ingredients

• Chicken egg: 2 pc
• Beetroot juice: 1 tbsp
• Chili sauce: 1 tsp
• Grated Parmesan cheese: 1 tsp
• Sumac: pinch
• Coarse sea salt: pinch
• Mustard oil: 1 tsp

Cooking steps

1. Heat mustard oil in a pan and add a pinch of salt.

   Required ingredients:

   • Mustard oil: 1 teaspoon
   • Coarse sea salt:  pinch

2. Break the eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Pour beet juice.

   Required ingredients:

   • Beetroot juice: 1 tablespoon

4. Immediately start gently moving the edges of the omelet towards the center.

5. Once the eggs are set, remove from heat.

6. Transfer to the plate.

7. Season with sumac.

   Required ingredients:

   • Sumac:  pinch

8. Add chili sauce.

   Required ingredients:

   • Chili sauce: 1 teaspoon

9. Sprinkle with parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 1 teaspoon

10. Serve immediately.