Quinoa Omelette Recipe
Breakfast on the weekends always means eggs in my house! Sometimes it’s simple with toast (and hopefully bacon!) and other times it’s a scramble or an omelette filled with lots of vegetables and a little cheese. In this omelette, I’ve included the whole grain portion of the meal right in the omelette, so no side is necessary! Switch up the veggies to include whatever you have, just about anything will work!
1/2 cup cooked quinoa
1 tsp olive oil
1 cup grape tomatoes, sliced in half
1/2 Tbsp butter
2 eggs, whisked
1 oz goat cheese
salt and pepper
Prepare quinoa as directed. (I always make a full batch, but you’ll only need 1/2 cup per omelette.)
Heat olive oil over medium heat in a medium-sized nonstick pan.
Add tomatoes and cook for about 2 minutes.
Add quinoa and cook for another minute.
Set tomato mixture aside in small bowl, and wipe out pan.
Heat butter in pan over medium heat and tilt pan to coat bottom.
Pour in eggs, they should set right away. Tilt pan if necessary so that all uncooked portions reach the hot pan surface.
Continue cooking until no liquid egg remains. Add tomato mixture and goat cheese on one side and season with salt and pepper.
Gently fold over egg side on top of tomato mixture.
Slide omelette out of pan onto a plate.
Nutrition: (1 serving)
411 calories, 27 grams of fat, 20 grams carbohydrates, 4 grams fiber, 9 grams sugar, 21 grams protein
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