AuthorChef Chad
RatingDifficultyBeginner

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Yields2.00 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 cup beetroot and chayote juice pulp
 2 piece Eggs, large
 1 piece Red Onions
 2 tbsp Olive oil
 1 tsp Sea Salt
 0.5 tsp white pepper
 0.25 cup Spinach Local ( blanched)
 5 g Dairy, Unsalted Butter
 2.5 g Black Pepper Crushed
 40 g roasted almonds
 3 piece orange, sliced into wedges
 3 piece Orange
 1 piece Cucumber
 0.5 piece Beet Root
 2 piece Carrots (local)

1

For the Juice Pulp Omelette: beat two eggs in a bowl, add minced red onions, salt, and pepper.

2

In a pre-heated non-stick pan, drizzle olive oil then cook the beaten eggs for 2 minutes at low fire.

3

Add the juice pulp to the omelet (as a filling) and fold the omelet. Cook for another 1 minute.

4

For the E-Booster Juice: wash all the ingredients well. Remove the skin of beet root.

5

Process all the ingredients using the Breville juicer.

6

Pour into glasses and serve with sweet beet root and chayote juice pulp omelette.

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Ingredients

 1 cup beetroot and chayote juice pulp
 2 piece Eggs, large
 1 piece Red Onions
 2 tbsp Olive oil
 1 tsp Sea Salt
 0.5 tsp white pepper
 0.25 cup Spinach Local ( blanched)
 5 g Dairy, Unsalted Butter
 2.5 g Black Pepper Crushed
 40 g roasted almonds
 3 piece orange, sliced into wedges
 3 piece Orange
 1 piece Cucumber
 0.5 piece Beet Root
 2 piece Carrots (local)

Directions

1

For the Juice Pulp Omelette: beat two eggs in a bowl, add minced red onions, salt, and pepper.

2

In a pre-heated non-stick pan, drizzle olive oil then cook the beaten eggs for 2 minutes at low fire.

3

Add the juice pulp to the omelet (as a filling) and fold the omelet. Cook for another 1 minute.

4

For the E-Booster Juice: wash all the ingredients well. Remove the skin of beet root.

5

Process all the ingredients using the Breville juicer.

6

Pour into glasses and serve with sweet beet root and chayote juice pulp omelette.

Sweet Beet Roots and Chayote Juice Pulp Omelette and E-booster Juice
IngredientsDirections