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Nick, Kevin and I went to the Texas State Fair this weekend in Dallas, a first-time experience for all of us. My favorite part was the petting zoo (especially the Scottish Highlands cattle–perhaps the cutest cows in the world–and the baby goats). Nick’s favorite part was the high-speed whippersnapper ride that left me nauseous for the rest of the day (whee!). I think Kevin thought his favorite would be the deep-fried bacon, but despite the hype, it was truly awful. We passed on the deep-fried bubblegum, too.
Still, we ate ourselves silly at a great Tex Mex place Saturday night (Mattito’s–I am a sucker for chiles rellenos, and theirs was fantastic; same goes for the rum margarita…) Oh, and then there was brunch on Sunday morning (cheese danish!). Oy. No regrets in the least, but I was ready to get back to my own cooking by the weekend’s close.
I was famished this morning so I decided to make a quinoa omelet. It’s the perfect breakfast past-workout and/or on those mornings when you wake up ravenous (as in “point me to my feeding trough and no one gets hurt!”). It’s jam-packed with protein so it will keep you happily full (and mollified) until lunchtime. And most importantly, it’s delicious–take that, deep-fried bacon!
Quinoa Power Omelet/Frittata
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1x
Ingredients
Instructions
- Preheat broiler; position oven rack six inches from heat.
- In a small bowl whisk the eggs until blended. Stir in the quinoa and season with salt & pepper.
- In a medium, oven-proof skillet set over medium-high heat, heat the olive oil. Add the green onions; cook and stir 1 minute until softened.
- Add the quinoa-egg mixture to skillet. As the eggs begin to set, scrape the sides of the pan into the center and tilt the pan until the raw egg flows to the bottom.
- When eggs are just set, sprinkle with goat cheese. Transfer to oven to broil for 1 minute until slightly browned. Slide out of pan and cut in half.
Any idea of the nutritional values for this menu?
Brooke, you made my day! How neat that you have a 5-year-old son, too; I wish I could convince Nick to eat this omelet. You’ve inspired me to keep trying 🙂
My 5 y.o. is pretty adventurous. Last year he march into the garden, put his hands on his hips, and said, “Where’s My Kale!” My 3 y.o. is a completely different story. If it doesn’t come wrapped in a nugget of some sort he’s out.
Camilla, I don’t want to get all fan geeky here, since I’ve already posted twice, but I wanted you to know my 5 year old son begged me for these eggs this morning! Big hit in this house!
Sounds fabulous, Brooke!
Oh, I love the addition of all of those vegetables, Kathy–especially the cauliflower! So glad you loved it 🙂
Just made this this morning! I used regular onion, farmhouse cream cheese (more flavor with no fake ingredients), and added some fresh thyme. This might be my favorite new breakfast! Thanks for the idea!!
Made omelets with carrot, purple cauliflower, onion and Parmesan cheese with the quinoa. We LOVED it!
Brooke: Your belly will be very happy! 🙂
Kathy: I love it when I stumble across a recipe for which I have all of the ingredients on hand. Enjoy! 🙂
Thank you, thank you! I love omelets and make them once or twice a week for supper. I’ve got some quinoa leftover from dinner the other night and wondered how if it would work in an omelet. Ta-da! Tonight’s dinner! 🙂
Woah, this looks great! I’ve got all this waiting in my fridge/pantry right now. Tomorrow morning, this is in my belly!
Good grief! Thanks for noticing, Gary! 🙂 I’ve added it in. Hope you enjoy it–it really is yummy and so filling.
Looks great. I’ve been looking for more quinoa recipes. The ingredient list does not list the goat cheese. How much are you use?