Quinoa Omelet

Quick Information

20 min
Gluten Free




¾ cup of cooked Lundberg Family Farms Tri-Colored Quinoa

3 eggs

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

To Serve:

2 tablespoons sour cream

2 teaspoons pesto

Side Salad:

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.


Download Printable Version

Nutritional Facts

Serving Size: 114g

Amount Per Serving

Calories 160

Calories from Fat 80

Total Fat 9g

Saturated Fat 3g

Trans Fat 0g

Cholesterol 150mg

Sodium 290mg

Total Carbohydrates 8g

Dietary Fiber 1g

Sugars 1g

Protein 9g