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Quinoa Omelet

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  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 6
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This quinoa breakfast omelet is easy to make and very nutritious. The best part about this recipe is that you can use leftover quinoa for a nutritious and delicious recipe. You can easily adjust the recipe depending on the number of people.
by Erica Dinho
Updated Sep 20, 2016
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Ingredients

  • 2 tablespoons olive oil
  • 1 cup spinach, chopped
  • 3 garlic cloves, chopped
  • 5 eggs
  • 1 cup quinoa, cooked
  • 1 tablespoon parsley, chopped
  • 2 tablespoons green onions, chopped
  • 1/2 cup cheddar cheese
  • Salt and pepper, to taste

Directions

  •  
    1
    Preheat oven to 350 °F.
  •  
    2
    In a frying pan, add oil and sautée spinach and garlic for 2 minutes. Set aside.
  •  
    3
    In a large bowl, beat the eggs and combine with quinoa, spinach and garlic, parsley, onion, cheese, salt and pepper.
  •  
    4
    Line a muffin tin with paper liners or spray with nonstick cooking spray and add egg and quinoa mixture.
  •  
    5
    Bake for 12-15 minutes or until they set.
  •  
    6
    Serve and enjoy!

Expert Tips

  • tip 1
    For a flavor variation, use kale or any other vegetable you prefer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This quinoa breakfast omelet is easy to make and very nutritious. The best part about this recipe is that you can use leftover quinoa for a nutritious and delicious recipe. You can easily adjust the recipe depending on the number of people.
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