Mild Egg and Beetroot Mash
PakistaniSeniorsDesi eggsEasy
Soft mashed beetroot folded with gently scrambled egg — mild, naturally sweet and colourful, easy to chew and gentle on the stomach.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 2 eggs
- 1 medium beetroot, peeled and diced
- 1 tsp butter
- 1/2 tsp salt
- 1 tbsp milk
- A pinch of black pepper
Method
- Boil the beetroot for 10–12 minutes until very soft, then drain and mash with a fork.
- Melt the butter in a pan on low heat and add the beaten eggs.
- Stir gently until the eggs are just set and soft.
- Fold in the mashed beetroot, milk and salt.
- Season with a pinch of black pepper and serve warm.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)11 g
Fat (estimate)8 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Dice the beetroot small so it cooks quickly and mashes easily. Food safety: cook the eggs until fully set. Allergens: contains egg and milk. Substitute: use carrot or sweet potato instead of beetroot, or skip the pepper for a milder dish. Nutrition values are estimates based on standard per-egg values.