Peanut and Beet Omelette

Clean beet and rinse with potatoes. Cook both separately in salted water, drain and peel. Cool potatoes and cut into slices. Cut grilled sausage into pieces. Peel and dice onion. Heat oil in a large frying pan, sauté onion cubes and sausage pieces briefly. Add potato slices and roast for ten minutes until golden brown.

Heat beet briefly and season with salt and pepper. Mix eggs with whipped cream, add marjoram and chives, season with salt and pepper and pour over potatoes. Stir slowly.

Sprinkle with herbs and serve on the spot. Serve with a green salad and wholemeal bread.

If desired, add apple pieces or apple slices.

If you like, you can also use beet from a jar (whole or in slices).

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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