Crispy Quinoa Omelet
Crispy rice omelets are social media famous, but this is made with quinoa instead! Put cooked quinoa into a skillet, let it get crispy, and then pour over EB eggs, veggies, and cheese. It’s a quick, savory, and balanced recovery meal any time of day, even after a late game of pickleball. One omelet has 20g of carbs to replenish energy and 20g of protein for muscle support.
Ingredients
2 Eggland’s Best Eggs
1 teaspoon olive oil
1/2 cup cooked quinoa
1/2 cup chopped baby spinach
2 tablespoons shredded cheddar cheese
Preparation
- In a small bowl, whisk Eggland’s Best Eggs.
- In an 8” skillet over medium heat, add oil and quinoa. Spread the quinoa out into an even layer and cook for about 4 minutes without stirring, until a crisp crust starts to form.
- Pour in whisked eggs and top with spinach and cheddar cheese.
- Cover and cook for about 3 minutes without stirring, until the egg is set and cheese is melted.
- Fold in half and serve.
Time Saver: Use frozen pre-cooked quinoa, just thaw before using.
Variations: Mix things up by swapping spinach and cheddar for other types of veggies and cheese.
Nutrition
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 |
|---|---|
| Calories | 350 |
| Fat | 19g |
| Saturated Fat | 6g |
| Cholesterol | 365mg |
| Sodium | 230mg |
| Carbohydrates | 21g |
| Dietary Fiber | 3g |
| Protein | 20g |
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