AuthorChef Chad
RatingDifficultyBeginner
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Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 2 pcs Beet root
 2 pcs Chayote
 2 pcs Eggs, large
 1 pc Red onions, minced
 2 tbsp Olive oil
 1 tsp Sea salt
 ½ tsp White Pepper
 ¼ cup Spinach, blanched (optional)
 40 g Roasted Almonds (optional)
 3 Slices of Oranges, optional
1

For the Beet Root and Chayote Juice:

Wash all the ingredients thoroughly, using the Breville Juice Fountain Max, juice the beets, and chayote. Place the juice in a mason jar and chill until ready to drink. Take the juice pulp and set aside.

2

Beat two eggs in a bowl, add minced red onions, salt, and pepper.

3

n a pre-heated non-stick pan, drizzle olive oil then cook the beaten eggs for 2 mins at low fire. Add the juice pulp to the omelet (as a filling) and fold the omelet. Cook for another 1 min.

4

Optional: Serve with blanched spinachs, roasted almonds and fresh sliced oranges. Best paired with the juice.

Ingredients

 2 pcs Beet root
 2 pcs Chayote
 2 pcs Eggs, large
 1 pc Red onions, minced
 2 tbsp Olive oil
 1 tsp Sea salt
 ½ tsp White Pepper
 ¼ cup Spinach, blanched (optional)
 40 g Roasted Almonds (optional)
 3 Slices of Oranges, optional

Directions

1

For the Beet Root and Chayote Juice:

Wash all the ingredients thoroughly, using the Breville Juice Fountain Max, juice the beets, and chayote. Place the juice in a mason jar and chill until ready to drink. Take the juice pulp and set aside.

2

Beat two eggs in a bowl, add minced red onions, salt, and pepper.

3

n a pre-heated non-stick pan, drizzle olive oil then cook the beaten eggs for 2 mins at low fire. Add the juice pulp to the omelet (as a filling) and fold the omelet. Cook for another 1 min.

4

Optional: Serve with blanched spinachs, roasted almonds and fresh sliced oranges. Best paired with the juice.

Sweet Beet Roots and Chayote Juice Pulp Omelette