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Summer Quinoa Omelet

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Summer Quinoa Omelet

Published By Admin On: 15-06-2019

Preparation Time: Under 15 min
Cook Time: Under 30 min
Serves: 1 person

Ingredients

  • 1/4 cup (60ml) water
  • 2 tbsp Quinoa
  • 2 Asparagus spears, cut into 2-inch pieces
  • 1/4 cup diced white Button Mushrooms
  • 2 tbsp thinly sliced Green Onions
  • 2 Cherry tomatoes, diced or halved
  • 4 large Egg Whites, see Tips
  • 1 tbsp 2% Milk
  • 2 tsp Basil Pesto (store bought works great too)
  • 1/4 cup low fat Cottage Cheese

Directions

  1. Combine water and quinoa in a pan
  2. and bring it to a boil
  3. Reduce it to a simmer, cover and cook for about 10 minutes. Switch off the heat and leave it covered for additional 5 minutes. Then remove the lid, fluff with a fork and set aside.
  4. While that's happening you can chop the vegetables and separate the egg yolks from the white.
  5. In another pan, melt 1 tsp butter/oil on medium heat and saute the asparagus and mushrooms for 5 minutes.
  6. Notes: If you can get the thin stemmed Asparagus, then I think personally that will work better - looks wise and cooking wise. I did not find any and hence used the regular asparagus.
     Add the green onion and saute for another 3 minutes or until the asparagus is tender.
  7. Remove the vegetables from the pan and transfer onto a plate along with tomatoes. Set aside.
  8. Heat the same pan where you cooked the vegetables and few dots of butter, or use a cooking spray. Whisk together the egg whites, 1/4 cup cooked quinoa, milk and pesto
  9. until slightly bubbly. There is no need for additional salt since the pesto and cottage cheese have enough. But if you find that its not enough for you, add in some next time around.
  10. Pour this mixture to the heated pan
  11. and cover with a lid (or foil).
  12. Cook for about 2 minutes or until the top of the egg is firm. Place the vegetables on one side of the omelet.
  13. Cover and cook for another 30 seconds so that the vegetables can be heated through.
  14. At this point you can add the cottage cheese on top of the vegetable mixture and fold the omelet over the vegetables
    Serve immediately fresh from the pan.  For an an even heartier brunch add in whole wheat toast with some butter