Avocado & Quinoa Open-faced Omelet
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.Learn More
|Serving Size||1 serving|
|Saturated Fat||2 g|
|Dietary Fiber||4 g|