Ranch House Omelet

Name: Ranch House Omelet
Yield: Serves 1
Ingredients: ¼ cup (60 mL) water; 2 Tbsp (30 mL) quinoa; 1½ tsp (7.5 mL) butter; 2 asparagus spears cut into 2-inch (5 cm) pieces; ¼ cup (60 mL) diced white button mushrooms; 2 Tbsp (30 mL) thinly sliced green onion; 2 Tbsp (30 mL) halved cherry tomatoes; 2 large eggs; 1 Tbsp (15 mL) milk; 2 tsp (10 mL) basil pesto; ¼ cup (60 mL) cottage cheese (2%)

Preparation info

Serves
1

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This protein-packed omelet is so full of vegetables you can enjoy it as a breakfast, lunch or dinner.

Ingredients

¼ cup (60 mL) water
2 Tbsp (30 mL<

Dinner
Lunch
Breakfast
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Melt 1 tsp (5 mL) of the butter in a nonstick frying pan on medium heat. Sauté the asparagus and mushrooms for 4 minutes. Add the green oni