Greek Quinoa Dinner Omelets with Feta and Tzatziki.

By margiekyle

Ingredients

• 1 cup plain greek yogurt (I used full fat)
• 1/4 hothouse cucumber, peeled and seeded and diced small
• 1 large clove garlic, grated (or finely minced)
• 1/2 tablespoon white wine vinegar
• 1/2 teaspoon, dried dill
• 1 teaspoon dried oregano
• 1 tablespoon fresh lemon, juiced
• 1 tablespoon extra virgin olive oil
• 6 large eggs
• 1/4 cup milk
• 2 tablespoon butter, divided
• 1 1/2 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1/2 cup pitted kalamata olives, halved + 1 tablespoon of the olive brine
• 1/4 cup roasted red peppers, chopped or sliced
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup oil packed sun-dried tomatoes + 1 tablespoon of the oil
• 2 cloves garlic, minced or grated
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper, to taste
• 2 ounces feta cheese, crumbled
• 1/4 cup toasted pine nuts, for topping
• fresh grape tomatoes, for topping
• 1 avocado, sliced, for topping

Details

Servings 2
Adapted from halfbakedharvest.com

Preparation

Step 1

To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To make the quinoa salad. Add the quinoa, chopped spinach, olives, roasted red peppers, chopped artichokes, sun-dried tomatoes, garlic, oregano and basil to a large bowl. Add 1 tablespoon of oil from the sun-dried tomatoes and 1 tablespoon of the olive brine (from the kalamata olive jar), season with salt and pepper. Toss well and set aside.

To make the omelet. In a bowl, using a fork whisk together the eggs, milk and a pinch of salt and pepper. You want the egg mixture to be pretty scrambled. Heat an 8-10 inch, skillet over medium-low heat. Once the pan is hot add 1 tablespoon of butter and swirl the pan to coat. Pour in half of the egg mixture and let it set for about 10 to 20 seconds. Use a heat-safe spatula to gently move the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Sometimes (ok most of the time) I will sprinkle the omelet with some feta or shredded mozzarella cheese. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere. Let it set for a few seconds, then scoot it off the pan onto a plate.

Immediately sprinkle the omelet with some feta cheese and then add the quinoa salad. Fold over and keep warm while you make the other omelet.

Once both omelets are finished cooking and filled with the quinoa salad, top each omelet with Tzatziki, feta cheese and grape tomatoes. Serve with slices of avocado. Eat!