First, cut the beets into fairly thin slices.

Beat the eggs with salt, parmesan and chopped aromatic herbs.

Pour half of the mixture into a mold lined with parchment paper (or a lightly greased pan, if you do not want to turn on the oven) and cook – for about 10 minutes at 180 ° C, in a preheated ventilated oven.
Take back the pan, place the beetroot slices on the omelette, cover with the remaining beaten egg and cook for another 7-10 minutes.

The beetroot omelette is ready: serve it hot, lukewarm or even cold if you prefer.

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