Quinoa-Dill Omelet with Feta

By DreiFromBK

Ingredients

• 1/4 cup red or black quinoa, rinsed and drained
• 1 tablespoon unsalted butter
• 6 large eggs
• Kosher salt and pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped dill

Preparation

Step 1

In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork. Let cool slightly.

In a 9-inch nonstick skillet, melt the butter. In a medium bowl, beat the eggs with the quinoa and season with salt and pepper. Cook the eggs over low heat, stirring, until almost set, 4 to 5 minutes. Top evenly with the cheese and dill and cook without stirring until set. Fold the omelet in half and serve hot.