Catfish Out of Water

Omelettes have been my new fun thing to eat for breakfast lately. As much as I've been enjoying my foray into Fondue! I just cannot live on quite that much cheese. So, I'm determined to make actual meals this week. I'm also endeavoring to actually use everything in my pantry. With this in mind, I cracked into an entire jar of whole, unroasted peanuts to make Potluck Avocado Dip w/ Greek Yogurt & Peanuts. And I've gone through the plethora of vinegar and quinoa to make Quinoa w/ Sweet Potato, Turmeric, & Rice Vinegar. Now, being the first things that I've made without cheese in this... likely since the holiday season began? I almost geared myself up to be disappointed with the healthier meals. But good food is good food! And both of these recipes are spectacular. I've been incorporating them into a number of other dishes, including this Quinoa Omelette and a couple of Burritos w/ Sweet Potato Quinoa & Avocado Dip.

I'm actually going to be quite disappointed when I run out of the Avocado Dip and Quinoa because they're hands down the best thing that I've made in a little while. I've been moving and feeling a little bit lackluster. To be honest, I've just been drowning my stress in cheese! Which I cannot not recommend. But I digress. Because one cannot subsist on cheese alone. Although you could easily add a sprinkle of cheese to the omelette... I'm not entirely sure what cheese would go with turmeric and rice vinegar? But that sounds like a fun fondue expriment!

Gallery

Variations of Quinoa Omelette

Omelettes have been my go-to dish in the mornings lately. Last year I made a lot of Burritos. Which I highly recommend! They're incredibly simply to toss together, are a great way to utilize leftovers, and are perfect to eat on the run. I've been on the go so much in the last couple of months, though, that I'm rather enjoying the more sit down and savor dishes. I also just really enjoy eggs and have been missing them in my life.

Omelette w/ Curry Quinoa & Guacamole

Bruschetta w/ Salmon, Poached Egg, & Avocado Dip

Omelette w/ Squash, Brown Rice & Avocados, Bridget

Omelette w/ Sweet Potato Quinoa & Avocado Dip

This Quinoa Omelette consists of sweet potato, fresh turmeric, garlic, tofu, tamari, and rice vinegar quinoa. It's topped with a homemade peanut, jalapeño, Greek yogurt, and olive oil avocado dip recipe. These avocado dips are one of my favorite things to make. You can easily swap out guacamole or hummus. Although there's something super fun about adding avocados if you have a food processor! Otherwise, sour cream or just a dollop of Greek yogurt and maybe some hot sauce works as well.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American, Asian, Japanese, Latin American, Thai

Servings 2 servings

Equipment

• Skillet w/ a Lid
• Stovetop
• Bowl Small

Ingredients

  

Sweet Potato Quinoa

• 1 sweet potato diced
• 1/3 red onion diced
• 1 tsp. turmeric minced
• 2 cloves garlic minced
• 1 c. quinoa
• 3 c. water
• 16 oz. tofu extra firm
• 1 tbsp. high heat oil
• 1/4 c. tamari
• 1/4 c. rice vinegar
• dash salt
• dash pepper

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c. Greek yogurt
• 2 c. peanuts unsalted, unroasted
• 1/4 c. olive oil
• dash salt
• dash peppeer

Omelette

• 1/4 c. sweet potato quinoa
• splash olive oil
• 3 eggs whisked
• dollop avocado dip
• dash salt
• dash pepper

Instructions

 

Prepare Ingredients

• Cook Quinoa w/ Sweet Potato, Turmeric, & Rice Vinegar. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Peanuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Omelette

• Preheat a skillet on medium with a splash of olive oil.

  I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.

  Use just enough so that your eggs don't stick.
• Meanwhile, crack eggs into a bowl and whisk until fluffy.
• Add eggs to the pan and reduce heat to low.

  It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
• Add quinoa evenly across the eggs and add the lid.
• Cook covered until barely set, about 5-10 minutes.

  The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
• With a large spatula, gently fold one half of the omelette over to make a half circle.

  If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
• Dollop avocado dip on top of the omelette. Sprinkle with a dash of salt and pepper.
• Serve immediately.

Tips, Tricks, & Notes

• • For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.