This Recipe is part of the Quinoa for Breakfast, Lunch and Dinner Quinoa Recipes
This protein-packed omelet is so full of vegetables you can enjoy it as a breakfast, lunch or dinner.
Ingredients
1/4 cup (60 mL) water
2 Tbsp (30 mL) quinoa
1-1/2 tsp (7.5 mL) butter
2 asparagus spears cut into 2-inch (5 cm) pieces
1/4 cup (60 mL) diced white button mushrooms
2 Tbsp (30 mL) thinly sliced green onion
2 Tbsp (30 mL) halved cherry tomatoes
2 large eggs
1 Tbsp (15 mL) milk
2 tsp (10 mL) basil pesto
1/4 cup (60 mL) cottage cheese (2%)
Directions
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
2. Melt 1 tsp (5 mL) of the butter in a nonstick frying pan on medium heat. Sauté the asparagus and mushrooms for 4 minutes. Add the green onion and sauté for another 3 minutes, or until the asparagus is tender. Remove the vegetables from the pan, mix in the tomatoes and set aside.
3. Heat the frying pan over medium heat and add the remaining 1/2 tsp (2 mL) of butter (or grease or spray with cooking oil). Whisk together the eggs, 1/4 cup (60 mL) cooked quinoa, milk and pesto. Pour the mixture into the saucepan and cover with a lid or foil. Cook for about 1-1/2 to 2 minutes, until the top of the egg is firm. Place the vegetables on one half of the omelet. Cover and cook for 30 seconds to heat the vegetables.
4. Transfer the omelet to a plate and spoon the cottage cheese over the vegetables. Fold the omelet in half over the filling and serve immediately.
Serves 1
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming. Copyright © 2010 by Patricia Green and Carolyn Hemming. Excerpted by permission of Whitecape Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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