Crispy Quinoa Omelet Recipe

ByCleo Brixton
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Introduction

This crispy quinoa omelet is a delightful twist on a classic breakfast favorite. With a crunchy quinoa crust and a filling of fresh spinach and melted cheddar, it’s both nutritious and satisfying. Perfect for a wholesome morning meal or a light lunch.

A white plate holds a two-layer dish placed on a white marbled texture. The bottom layer is a yellow omelette mixed with green herbs spread flat on the left side of the plate. On top, slightly folded over at the center, is a crispy quinoa crust with mixed light and dark seeds, adding a speckled texture and brownish color, covering half of the omelette. A silver fork rests on the right side of the plate, partially on the quinoa crust. Around the plate, there is a pack of organic eggs in its carton on the upper right, an orange cloth napkin on the upper left, a small round white container filled with coarse salt on the lower left, and a glass of orange juice partly visible near the napkin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 organic eggs
  • 1 teaspoon olive oil
  • 1/2 cup quinoa
  • 1/2 cup fresh baby spinach
  • 2 tablespoons shredded cheddar cheese

Instructions

  1. Step 1: In a small bowl, whisk the eggs until smooth.
  2. Step 2: Heat the olive oil in an 8-inch skillet over medium heat. Add the quinoa and spread it evenly in the pan. Cook for about 4 minutes without stirring, until a crisp crust forms on the bottom.
  3. Step 3: Pour the whisked eggs over the quinoa. Sprinkle the fresh baby spinach and shredded cheddar cheese evenly on top.
  4. Step 4: Cover the skillet and cook for about 3 minutes without stirring, until the eggs are fully set and the cheese has melted.
  5. Step 5: Carefully fold the omelet in half and serve immediately.

Tips & Variations

  • Use cooked quinoa instead of raw for a softer texture, though the crisp crust is a highlight of this recipe.
  • Try adding diced tomatoes or mushrooms for extra flavor and nutrition.
  • Substitute cheddar with feta or goat cheese for a different tangy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave to maintain crispness. For best texture, avoid reheating more than once.

How to Serve

A white plate with two layers of food is shown from above on a white marbled surface. The bottom layer is a yellow, cooked egg mixture with green herbs visible throughout its uneven edges. On top is a golden brown, crispy quinoa crust that covers about half of the egg layer. A silver fork is resting on the right side of the plate. Nearby on the surface are a carton of organic brown eggs, a small white bowl of coarse salt, a glass with orange juice, and an orange cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked quinoa instead of raw quinoa?

Yes, you can use cooked quinoa, but it won’t form the same crispy crust. The crispiness comes from cooking raw quinoa directly in the skillet.

Is it possible to make this vegan?

To make a vegan version, substitute eggs with a chickpea flour batter or tofu scramble and use vegan cheese instead of cheddar.

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Crispy Quinoa Omelet Recipe

★★★★★

4.9 from 50 reviews
  • Author: Cleo
  • Total Time: 13 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Description

This Crispy Quinoa Omelet is a nutritious and flavorful breakfast option combining the crunch of cooked quinoa with the softness of eggs, fresh baby spinach, and melted cheddar cheese. It’s quick to prepare, offering a delightful texture contrast with a crispy quinoa crust that elevates the classic omelet experience.

Ingredients

Scale

Omelet Base

  • 2 Organic Eggs
  • 1 teaspoon Olive Oil

Quinoa Layer

  • 1/2 cup Quinoa

Fillings

  • 1/2 cup Fresh Baby Spinach
  • 2 tablespoons Shredded Cheddar Cheese

Instructions

  1. Whisk the eggs: In a small bowl, thoroughly whisk together 2 organic eggs until the mixture is smooth and uniform, preparing the base for the omelet.
  2. Cook quinoa for crispiness: Heat 1 teaspoon of olive oil in an 8-inch skillet over medium heat. Add 1/2 cup of quinoa evenly spread across the skillet. Allow it to cook undisturbed for about 4 minutes until a crispy crust forms on the bottom.
  3. Add eggs and toppings: Pour the whisked eggs evenly over the crisped quinoa layer. Immediately top with 1/2 cup of fresh baby spinach and 2 tablespoons of shredded cheddar cheese to add freshness and creamy flavor.
  4. Cook until set: Cover the skillet and cook for approximately 3 minutes without stirring, allowing the eggs to set fully and the cheese to melt while maintaining the quinoa’s crunchy texture.
  5. Fold and serve: Once the eggs are set and cheese melted, carefully fold the omelet in half using a spatula and serve immediately for a warm, satisfying meal.

Notes

  • Rinsing and draining quinoa before cooking can remove bitterness.
  • Use a non-stick or well-seasoned skillet to prevent sticking and help achieve a crisp crust.
  • Covering the skillet helps cook the eggs evenly and melt the cheese faster.
  • For additional flavor, add cooked diced onions or herbs such as chives or parsley.
  • Ensure the quinoa is fully cooked and slightly dry before adding eggs for best texture.
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: quinoa omelet, crispy omelet, healthy breakfast, gluten free breakfast, spinach omelet, cheesy omelet

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