This recipe is easily doubled or tripled for as many guests as you are serving. The filling can also be made ahead and reheated before preparing the omelets.
Whisk the eggs together in a small bowl and set aside.
Warm a teaspoon of olive oil in a skillet over medium-high heat. Cook the onions with a pinch of salt until they turn soft and start to turn golden, about five minutes. Add the sun-dried tomatoes, garlic, and red pepper flakes, and continue stirring until fragrant, 30 seconds. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Taste the filling and add salt and pepper as needed. Transfer the filling to a bowl.
Melt a teaspoon of butter in a 8"-10" nonstick skillet over medium-high heat. Whisk the eggs again until they are very frothy. This will help give you soft, fluffy omelets. Pour half of the eggs into the pan. When the bottom has set, use a rubber spatula to lift the edges and allow the liquid eggs on top of the omelet to flow underneath. Continue cooking until the top is as set as you like them and the bottom is golden-brown.
Add 1/2 cup of the filling to the side of the omelet opposite the handle. (This makes it easier to transfer the omelet to the serving plate later.) Layer 1/4 cup quinoa on of the filling and dot the top with crumbles of goat cheese.
Fold the omelet onto to the filling and slide the finished omelet onto a dinner plate. Make the second omelet with the remaining eggs and filling.
Leftover filling will keep refrigerated for up to a one week. Reheat before making omelets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (396g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 225 (48%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 59.2mg||18 %|
|Sodium 753.2mg||26 %|
|Potassium 834.5mg||22 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 33.1g|
|Protein 24g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 465
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