Avocado & Quinoa Open-faced Omelet

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Avocado & Quinoa Open-faced Omelet
Prep Time
10 min
Cook Time
10 min
Yield
1 serving
Recipe by: Leanne from simplehealthydelish.wordpress.com

A great way to use leftover rice and/or quinoa!

Ingredients

  • 1 Eggland's Best Egg (Large)
  • 3 tablespoons Eggland's Best Liquid Egg Whites
  • ¼ c. quinoa/rice, cooked
  • ¼ avocado, mashed
  • Cherry tomatoes

Nutrition

Serving Size
1 serving
Calories
338
Fat
14 g
  Saturated Fat
2 g
Cholesterol
175 mg
Sodium
152 mg
Carbohydrates
36 g
Dietary Fiber
4 g
Protein
18 g
Preparation

Coat a small non-stick skillet with a layer of cooking spray on medium-low heat.

Whisk together egg and liquid egg whites. 

Pour in egg mixture and season with salt & pepper and cover immediately (do not scramble).

Allow eggs to cook for 2-3 minutes or until set on the bottom. 

Use a spatula to flip the eggs (like a pancake) and cook through for another minute.

Remove from heat and set aside on a plate.

Season mashed avocado with salt & pepper and add in the already cooked quinoa or rice, stir to coat. Add on top of omelet. 

Top with cherry tomato halves and scallions for garnish. 

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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