Quinoa-Dill Omelet with Feta

F&W’s Kay Chun adds black quinoa to her omelets to up the protein content and make them more substantial.

  • Total Time:
  • Servings: 2

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  • 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

How to make this recipe

  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.

  2. 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.

Contributed By Photo © Eva Kolenko Published September 2015

1041694 recipes/quinoa-dill-omelet-feta 2015-08-13T16:04:00+00:00 Kay Chun 2||fast|vegetarian|staff-favorite|breakfast|weeknight-dinner september-2015 recipes,quinoa-dill-omelet-feta 1041694

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