carrots, chopped into 3 or 4 equal pieces each
whole Greek or other thick yogurt
small handful of flat leaf parsley
Knob of ginger equivalent portion to garlic
2 1/2 tablespoons
Nice, thick bread for croutons
Olive oil, sea salt and pepper for cooking
In This Recipe
For the roasted vegetables: (You can also do this ahead and reheat when making the omelette). Preheat your oven to 375 F/190 C. Place the sliced beets in a baking pan and the carrots in a separate baking pan. Grate half of the garlic and ginger into each, along with 1 tbsp honey in each, a generous dash of olive oil, and season with salt and pepper. Mix and combine. Make sure the beets are spaced and separated out on the tray. Roast the vegetables until nicely browned and cooked through, ~ 25 minutes. I like to turn this to broil at the end for a few minutes to get a nice browning. I also flip the beets about half way to make sure both sides roast well.
When the vegetables are ready, you can prepare everything else. Cut and toast your croutons in a skillet with a light dash of olive oil. Keep an eye as they toast.
To the remaining 1/4 c yogurt add the remaining ~ 2 tsp of honey and combine. Set aside.
Roughly slice the roasted beets if desired.
For the omelette: In a blender combine 1/4 c yogurt, 2 – 3 tbsp water, and most of the parsley (reserve a little bit for garnish). Blend until it’s a nice green color. Meanwhile heat a skillet for the omelette to medium high. In a bowl whisk the eggs and then add the parsley blend. When the skillet is hot, add a dash of olive oil. I recommend nonstick or cast iron, though with the latter you should reduce the heat. When the omelette is bubbling a little and almost cooked, flip the sides in towards the middle and flip it over. Cook for another minute or two and then plate.
To the plated omelette, first add dollops of the honeyed yogurt sauce, then top with roasted vegetables. Then add your croutons and remaining parsley. Sprinkle with sumac, a dash of olive oil and sea salt.