Crispy Quinoa Omelet
Crispy rice omelets are trending, but this twist uses protein-packed quinoa instead! Simply crisp up cooked quinoa in a skillet, then add Eggland’s Best eggs, your favorite veggies, and cheese for a deliciously golden, savory omelet. It's a quick and balanced meal perfect any time of day—even after a late-night pickleball match. Each omelet delivers 20g of energizing carbs and 20g of muscle-supporting protein.
Ingredients
2 Eggland’s Best Eggs, large
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 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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