Greek Quinoa Dinner Omelets with Feta and Tzatziki

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Greek Quinoa Dinner Omelets with Feta and Tzatziki

Cooking time: 20 min

Servings 4

Try a new way to make an omelet. Feta and quinoa omelette turns out to be unusually tasty when cooked in a heavy-bottomed pan! The dish does not look like a classic omelet: herbs are added to it, which add brightness and additional flavor. You can serve such an omelet for breakfast or as a snack. It will be delicious with a slice of grain bread!

Eggs

6 pcs.
Butter divided

2 tbsp.
Cooked quinoa

1,5 cups
Fresh spinach chopped

1 cups
Pitted olives halved

0,5 cups
Roasted red peppers chopped

0,2 cups
Marinated artichoke hearts chopped

0,2 cups

Calories

112 kcal
Protein

5 g
Fat

8 g
Carbohydrates

14 g

To make the quinoa salad. Add the quinoa, chopped spinach, olives, roasted red peppers, chopped artichokes, sun-dried tomatoes, garlic, oregano and basil to a large bowl. Add 1 tablespoon of oil from the sun-dried tomatoes and 1 tablespoon of the olive brine, season with salt and pepper. Toss well and set aside.
To make the omelet. In a bowl, use a fork to whisk together the eggs + a pinch of salt and pepper. Whisk a handful of herbs
Heat a large skillet over medium-low heat. Once the pan is hot, add 1 tablespoon of butter and swirl the pan to coat. Pour in half of the egg mixture and let it set for about 10 to 20 seconds. Use a heat-safe spatula to gently move the set eggs toward the middle of the pan, then tilt the pan, so runny eggs take their place.
Immediately sprinkle the omelet with some feta cheese and then add the quinoa salad. Fold over and keep warm while you make the other omelet. Once both omelets are finished cooking and filled with the quinoa salad, top each omelet with feta cheese and grape tomatoes. Serve with slices of avocado.