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

Kay Chun
September 2015

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Credit: © Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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