Vibrant Veggie Omelette with Beetroot and Carrot

1In a mixing bowl, crack the eggs (4 large) and whisk them until well combined. Season with salt and pepper to taste.

2Add the diced beetroot (1 medium), grated carrot (1 medium), and diced capsicum (1 medium) to the egg mixture. Stir until all the vegetables are evenly distributed.

3Heat a non-stick pan over medium heat and add the ghee (2 tablespoons), allowing it to melt and coat the bottom of the pan.

4Once the ghee (2 tablespoons) is hot, pour the egg and vegetable mixture into the pan, spreading it evenly.

5Cook the omelette for about 3-4 minutes, or until the edges start to set and the bottom is golden brown.

6Carefully flip the omelette using a spatula and cook for an additional 2-3 minutes on the other side until fully cooked through.

7Once cooked, slide the omelette onto a plate and cut it into wedges. Serve hot.