. FULLY LOADED QUINOA OMELETTE .

For mornings when I have a little more time to myself, breakfast is usually centred around eggs. As a child, my favourite breakfast other than pancakes was a simple soft boiled egg in my favourite egg cup, with buttery soldiers of toast to go at it with. As I grew up along with my tastebuds, I discovered my love for fried eggs - sunny side up - and poached eggs which I thought were incredibly posh and sophisticated. But despite my Father's best efforts, I was never a fan of the omelette. I found them too dry, too rubbery and too boring - nothing without the oozy creaminess of the yolk. 

However, with the simple addition of quinoa, I’ve upgraded the basic omelette to one with more body and depth, as well as protein, fibre, amino acids, healthy fats and essential vitamins and minerals. It is also entirely dairy free unlike most conventional omelettes. This quinoa omelette is super easy to make and is a great way to use up leftover quinoa. It requires less attention than any other kind of egg, and you can flavour it, top it or fill it with whatever ingredients you desire, like raw vegetables, cooked vegetables, pesto, houmous, nut cheeses, smoked salmon, or sweet options such as fresh fruit, chia seed jam, honey, lemon and coconut palm sugar or nut butter. Pictured here with avocado smash, pickled cucumber, coriander, extra quinoa and Savoury Qnola.

I N G R E D I E N T S

3 Organic Free Range Eggs
A Pinch of Himalayan Pink Salt
60g Cooked Quinoa (roughly 3/4 cup)
1 Teaspoon Coconut Oil, for frying

OPTIONAL

Fresh Herbs
Chilli Powder or Flakes
Paprika
Sumac
Cumin
Lemon Juice

M E T H O D

Gently crack the eggs into a small or medium bowl. Sprinkle with salt, pepper and other fresh or dried herbs or spices of choice. (we like sumac and fresh coriander, and a little nutritional yeast for a cheesier option). Whisk vigorously with a fork until the yolks and the whites become one. Now add the quinoa and whisk again until the egg is runny and the quinoa combined. 

Heat the coconut oil in a non-stick frying pan over a medium to high heat. Pour the egg mixture into the pan and rotate the pan gently to spread the mixture evenly towards the edges. Fry or about 1-2 minutes, until the underside is fully cooked, but the topside still a little wet to touch.

If you like your omelettes well cooked, use a spatula to loosen the omelette and flip it over to cook the other side. If, like me, you prefer it a little underdone and creamy on the inside, use a spatula to loosen the omelette and fold it in half gently. this will cause the topside to cook a little, but not a lot.

If your omelette is folded, arrange your toppings on top. If your omelette is open faced, fill it with your toppings and either roll it gently to create a omelette breakfast wrap, or enjoy as it is - like a breakfast pizza!