¾ cup of cooked Lundberg Family Farms Tri-Colored Quinoa
2 tablespoons part skim low moisture mozzarella, grated
2 tablespoons parmesan cheese, grated
2 tablespoons fresh chives, cut into ½” long pieces
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons sour cream
2 teaspoons pesto
2 cups of mixed greens
1 teaspoon olive oil
1 teaspoon lemon juice
In a medium bowl beat eggs with salt and pepper until thoroughly combined.
Add the remaining ingredients and mix well.
Heat a medium sized non-stick skillet over medium heat until warm. Apply a thin layer of cooking spray to the pan and pour ¼ of the egg mixture into the pan.
Quickly spread mixture into a thin even circle and cook until light golden brown, about 30-60 seconds. Using a rubber spatula flip the omelet over and cook for an additional 30-60 seconds.
Transfer to plate and repeat steps 3 & 4 with remaining egg mixture.
Spread ½ tablespoon of sour cream and ½ teaspoon of pesto on each omelet, loosely roll omelet into a log.
In a medium bowl toss the mixed greens with olive oil and lemon juice until leaves are lightly coated.
Serve each omelet with ½ a cup of mixed greens. Garnish with additional chives, sour cream and pesto if desired.
Enjoy!Download Printable Version
Serving Size: 114g
Amount Per Serving
Calories from Fat 80
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 1g