- 6 large eggs
- ¼ cup milk
- 3 Tablespoons butter, divided
- 1 cup quinoa
- 2 cups vegetable or chicken broth
- 1 cup fresh spinach, chopped
- ¼ cup pitted Kalamata olives, halved + 1 Tablespoon of the olive brine
- ¼ cup roasted red peppers, sliced
- ¼ cup marinated artichoke hearts, chopped
- ¼ cup oil packed sun-dried tomatoes + 1 Tablespoon of the oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- ½ cup feta cheese crumbles, divided into 3 parts
- ½ cup mixed Italian cheeses, divided into 3 parts
- ¼ cup grape tomatoes, halved
- 3 tablespoons Greek yogurt
1. Combine quinoa and broth in medium sauce pan over medium/high heat. Bring to a boil. Reduce to low, and cover for 20 minutes. Set aside and let cool to room temperature.
2. Add spinach, olives and brine, red peppers, artichoke hearts, sun-dried tomatoes and oil, garlic, oregano, basil and salt + pepper to quinoa. Mix well.
3. Heat 1 tablespoon of butter over medium heat. Whisk eggs and milk thoroughly. Pour one-third of egg mixture onto hot griddle. Let eggs solidify for a few moments. Sprinkle half of the omelet with feta and Italian cheeses. When it begins to look as though it is time to flip the omelet, carefully spoon one-third of the quinoa and veggies on half of the omelet. Fold other half on top, sprinkle with salt and pepper, and carefully slide onto plate once finished cooking, about 2-3 minutes.
4. Garnish with grape tomatoes and 1 tablespoon Greek yogurt per omelet.
Originally published in the February 2014 issue of Validity Magazine. Recipe slightly adapted by Katie Hayes from halfbakedharvest.com.