Greek Quinoa-Stuffed Omelets



Serves 3



  • 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

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