Tortilla with beetroot and pesto

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15min

Easy

A red beet tortilla filled with cheesy pesto of basil, soft avocado and spicy microgreens. Discover the recipe here!

A red beet tortilla filled with cheesy pesto of basil, soft avocado and spicy microgreens. Discover the recipe here!
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Ingredients

What do you need?

Quantity: 4P

4 tbsp basil pesto
5 eggs
1 Klont butter
Pepper and salt from the mill
2 avocados
2 jar of micro greens (can also be done with watercress or spinach)
4 red beet tortillas (can also be carried with carrot or chili pepper tortillas)

4 tbsp basil pesto
5 eggs
1 Klont butter
Pepper and salt from the mill
2 avocados
2 jar of micro greens (can also be done with watercress or spinach)
4 red beet tortillas (can also be carried with carrot or chili pepper tortillas)

Preparation method

How do you make this?

Beat the eggs in a bowl with salt and pepper, add the pesto.

Mix everything well together.

Put a knob of butter in a pan and let it froth.

Pour half of egg mixture into the pan, let them bake gently until it shines a little bit from above. You only bake the omelet on 1 side. Bake the other omelet in the same way.

Cut the omelet into 2 and place half of the omelet on the tortilla.

Place the micro greens and a slices of avocado on top.

Roll and pack in sandwich paper.

Ready for your lunch box!

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.