This omelette is full of great nutrients, gluten-free and high fiber. It is easy to make and great for breakfast, lunch or even dinner!
1/2 cup cooked quinoa
Any veggies you want in your omelette
2 asparagus (chopped)
1/2 bell-pepper (chopped)
5 cherry tomatoes (sliced)
1-2oz of shredded cheese (optional)
Salt and Pepper to taste
Combined cooked quinoa and eggs in a bowl. Whisk until mixed well.
Pour 1 tbsp of olive-oil on a medium heat skillet.
Pour quinoa-egg mixture and let it cook on the skillet until bubbles start forming on the mixture. Flip over to be able to cook both sides.
In a separate skillet, sauté asparagus, peppers and tomatoes.
When the quinoa-egg mixture is cooked on both sides, transfer into a plate. Add the cooked vegges on top and add cheese on top.
Add any other additional toppings like salsa, salt, pepper, etc.
Serve and eat immediately!