The appearance of a dish is just as important as its flavour and fragrance. A contrasting mixture of beautiful colours, interestingly arranged ingredients and an aroma wafting over the plate further stimulate the appetite. Every housewife and mum knows that the arrangement of ingredients on the plate can tempt a fussy little eater to eat the first bite and then maybe he won't notice that he has eaten everything. It is for this reason that we arrange bits of fruit like they're flowers, pretend vegetables are train wagons and draw smiling faces with ketchup on sandwiches.

And we adults also more willingly reach for a beautifully served dish than for a formless and drab meal. Of course, we don't have enough time every day to prepare a masterwork on the plate, but tomato with basil leaves, scrambled eggs with chives or cottage cheese and radishes always look more inviting than without these additions.

Today I would like to share with you the recipe for a dish which tastes great and looks equally beautiful. A yellow omelette with juicy green spinach and fiery beetroots is irresistible. I like such combinations. And you?

Ingredients:
omelette
3 eggs
A fistful of spinach
100ml of milk
1 tablespoon of butter
salt and pepper
salad
1 beetroot
1 teaspoon of linseed oil
1 tablespoon of lemon juice
1 tablespoon of orange juice
1 tablespoon of orange peel
1 tablespoon of honey
1 tablespoon of diced red onion
1 teaspoon of minced chili pepper
1 tablespoon of minced parsley
1 teaspoon of sesame seeds
salt and pepper

Wash the beetroot thoroughly, cut off the stumps, and wrap them in aluminum foil. Heat the oven up to 190C and bake for 50 minutes. Peel the baked beetroots and cube them. Mix with the minced parsley, onion and chili pepper. Mix the linseed oil, orange, lemon juice and honey thoroughly and add it to the beetroot. Spice it up with salt and pepper. Stir and leave in the fridge for half an hour.
Clean the spinach and lightly cut it up. Whisk the eggs with the milk. Spice it up with salt and pepper, add the spinach and mix it in. Melt the butter in a pan. Pour the egg mass into it and fry for a while at medium heat. Turn the omelette upside down and fry for a few seconds. Remove the omelette from the pan. Arrange the beetroot salad on top of the omelette. Decorate with the orange peel and sesame seeds.

Enjoy your meal!

Try also
June breakfast
Scrambled egg with chanterelles
Omelette with courgette and tomato salsa