OMELETTE WITH BEETROOT.

 Composition:
Eggs – 3 PCs.
Beets – 1 PC.
White bread – 30 g.
Onion – 1 PC.
Milk – 50 ml.
Salt, black pepper – to taste.

Method of preparation:
1. White bread cut into cubes, slightly dry to empty the pan.

2. Boil beetroot until tender, peeled, cut into small cubes.

3. Onions clear, finely chop.

4. In sunflower oil slightly (about 3-5 minutes) fry the onions, beets and bread.

5. Eggs until smooth whisk milk with salt and pepper.

6. Pour egg mixture back into the pan and fry until it thickens and the liquid is evaporated. If you need to break up with a fork.

7. The dish is ready.