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!
- 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.