Omelette w/ Curry Quinoa & Guacamole
This curry omelette consists of curried quinoa with carrots, potatoes, onions, jalapeños, fresh ginger, fresh turmeric, coconut milk, cumin, coriander, and chili powder. It's all topped off with homemade jalapeño guacamole and just a dash of salt and pepper. Feel free to mix and match in your own toppings to make it your own! Omelettes are a great way to utilize leftovers in a fun and new way.
Equipment
- Skillet w/ a Lid
- Stovetop
- Bowl Small
Ingredients
Quinoa Curry
- 1/2 lbs. mini potatoes diced
- 2 carrots sliced
- 1/4 yellow onion diced
- 2 jalapeños minced
- 1 tbsp. ginger minced
- 1 tbsp. turmeric minced
- dash cumin
- dash coriander
- dash chili powder
- 1 can coconut milk
- 1 can water
- 1 c. quinoa
Guacamole
- 3 avocados ripe
- 3 limes juiced
- 3 cloves garlic (optional)
- dash salt
- dash pepper
- 1 large heirloom tomato quartered
- 1/4 red onion quartered
- 2 jalapeños quartered
Omelette
- 1/4 c. quinoa curry
- splash olive oil
- 3 eggs whisked
- dollop guacamole
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- Cook Quinoa w/ Coconut, Carrots, & Curry Spices. This takes about an hour and a half 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.
- In this recipe, I also added Guacamole w/ Tomatoes, Red Onions, & Jalapeños. You can buy this in stores, but I much prefer to make it homemade! It's incredibly simple only takes a matter of minutes to prepare. Alternatively, you can just slice up some ripe avocados.
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 guacamole on top of the omelette. Sprinkle with a dash of salt and pepper.
- Serve immediately.
Tips, Tricks, & Notes
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- 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.