Greek Omelets with Tomato, Avo and Tsatsiki .... It's what's for dinner.

I am always on the lookout for a good quinoa recipe.  I also LOVE omelets.  This to me, seemed like a match made in heaven.  And I was right.  I loved this!  It wasn't complicated to make either.  Just do it in the five steps listed below and you'll be fine.

This recipe was my inspiration, and while I followed the ingredient list, I didn't follow any of the measurements.  I thought it looked like a recipe that would be easy enough to do with out measuring and I was right.  I'll give you estimates, but if you want exact measurements, go to the original recipe.  Also, I make my tsatsiki different.

I made four omelets and we had enough quinoa leftover to eat as part of two lunches today.

What you'll need for the tsatsiki:
Greek yoghurt
Cucumber
Garlic
A Lemon
Salt and Pepper

What you'll need for the omelets:
12 eggs (if you are making four omelets ... basically, it's three eggs per omelet)
Milk
Butter
Quinoa
Baby Spinach Leaves
Kalamata Olives
Roasted Red Bell Peppers (Capsicum)
Sun Dried Tomatoes, in oil
Feta Cheese
Pine Nuts
Dried Oregano
Dried Basil
Salt and Pepper
Shredded Cheese
Cherry Tomatoes
Avocado

Cook the quinoa ... I cook my quinoa in the rice cooker.  You can cook it however you like, but get that started.  For the four of us, I did two of the rice cooker measuring cups of uncooked quinoa.  

Make the tsatsiki ... I used four or five big spoonfuls of greek yoghurt, added about a 1/4 of a large continental cucumber (finely diced), squeezed in some minced garlic (to tasted) and then the juice of what ended up being 1/2 a lemon.  I just kept tasting as I went.  Add a tiny bit of salt and pepper ... again, to taste

Make the quinoa salad ... to your cooked quinoa, add chopped spinach (I probably used 2 cups) kalamata olives (sliced) and a couple of spoonfuls of the brine out of the olive jar, roasted red bell peppers (chopped), sun dried tomatoes (chopped) and a couple spoonfuls of the oil out of the sd tomato jar, crumbled feta cheese, pine nuts, the herbs and salt and pepper.  I just kept adding and stirring and tasting until I like what I saw and tasted. 

Make the omelets ... (Do this for each individual omelet) Whisk three eggs, a blub of milk and a pinch of salt and pepper in a bowl.  Heat a non-stick frying pan over medium-low heat and add a scoop of butter.  The original recipe said to add 1 tablespoon of butter but we were at the end of the butter dish so I probably only used a teaspoon for each omelet and I would do the same next time. Once butter is melted, pour egg mixture into pan.  Tip the pan up and around so that the uncooked egg goes up the side of the pan and cooks. Using a spatula, push the cooked egg down towards the middle of the pan.  Tip the pan again to repeat this process until there is no runny egg left.  I found that when the runny stuff was gone, the egg in the middle was still a bit wetter than I liked so I left it to cook just a little bit longer. (this is when I whisked the eggs and milk for the next omelet!) Sprinkle with a little bit of shredded cheese.  Let that melt for a minute or two and then slide the omelet onto a big plate.  Add butter to the fry pan and start again .... 

To assemeble ... Add a few scoops of quinoa salad to one side of your omelet.  Fold the empty side over the quiona.  Top with halved cherry tomatoes, slices of avocado and tsatsiki.

Yum Yum Yum.

PS. The omelets cooked up pretty quick but I still had each person grab theirs and start eating straight away.  Omelets are always better hot!  They are quite big portions too ... my omelet was made last and I still finished eating it before my daughter who had been served second! In fact, she never finished eating ... it was too big a serve.  She saved about 1/4 of it for today.