Avocado & Quinoa Open-faced Omelet

Avocado & Quinoa Open-faced Omelet
Prep Time
10 min
Cook Time
10 min
1 serving
Recipe by: Leanne from simplehealthydelish.wordpress.com

A great way to use leftover rice and/or quinoa!

Make This Recipe


  • 1 Eggland's Best Egg (Large)
  • 3 tablespoons Eggland's Best Liquid Egg Whites
  • ¼ c. quinoa/rice, cooked
  • ¼ avocado, mashed
  • Cherry tomatoes


Coat a small non-stick skillet with a layer of cooking spray on medium-low heat.

Whisk together egg and liquid egg whites.

Pour in egg mixture and season with salt & pepper and cover immediately (do not scramble).

Allow eggs to cook for 2-3 minutes or until set on the bottom.

Use a spatula to flip the eggs (like a pancake) and cook through for another minute.

Remove from heat and set aside on a plate.

Season mashed avocado with salt & pepper and add in the already cooked quinoa or rice, stir to coat. Add on top of omelet.

Top with cherry tomato halves and scallions for garnish.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 338
Fat 14 g
Saturated Fat 2 g
Cholesterol 175 mg
Sodium 152 mg
Carbohydrates 36 g
Dietary Fiber 4 g
Protein 18 g