Quinoa-Dill Omelet with Feta

1. 1

   In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.

2. 2

   Drain and return to the pan.

3. 3

   Cover and let stand for 10 minutes; fluff with a fork.

4. 4

   Let cool slightly.

5. 5

   In a 9-inch nonstick skillet, melt the butter.

6. 6

   In a medium bowl, beat the eggs with the quinoa and season with salt and pepper.

7. 7

   Cook the eggs over low heat, stirring, until almost set, 4 to 5 minutes.

8. 8

   Top evenly with the cheese and dill and cook without stirring until set.

9. 9

   Fold the omelet in half and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.