Avocado & Quinoa Open-faced Omelet
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 338 |
| Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 175mg |
| Sodium | 152mg |
| Carbohydrates | 36g |
| Dietary Fiber | 4g |
| Protein | 18g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!