Greek Quinoa Dinner Omelets with Feta and Tzatziki.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (20)

Greek Quinoa Dinner Omelets with Feta and Tzatziki.

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 46%
CARBS 35G23% OF CAL
10G FIBER16G OTHER8G TOTAL SUGAR
FAT 44G64% OF CAL
12G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy Greek-style omelets filled with quinoa, spinach, artichokes, feta, and served with tzatziki sauce. A protein-rich meal for any time of day.

maingreekegg disheggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup plain greek yogurt (I used full fat)
  • 1/4 hothouse cucumber (peeled and seeded and diced small)
  • 1 clove large garlic (grated (or finely minced))
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh lemon (juiced)
  • 1 tablespoon extra virgin olive oil
  • 6 large eggs
  • 2 tablespoon butter (divided)
  • 1 1/2 cup cooked quinoa
  • 1 cup fresh spinach (chopped)
  • 1/2 cup pitted kalamata olives (halved + 1 tablespoon of the olive brine)
  • 1/4 cup roasted red peppers (chopped or sliced)
  • 1/4 cup marinated artichoke hearts (chopped)
  • 1/4 cup oil packed sun-dried tomatoes + 1 tablespoon of the oil
  • 2 cloves garlic (minced or grated)
  • 1 teaspoon dried basil
  • salt and pepper (to taste)
  • 2 ounces feta cheese (crumbled)
  • 1/4 cup toasted pine nuts (for topping)
  • fresh grape tomatoes (for topping)
  • 1 avocado (sliced, for topping)
PREP
20M
SODIUM
980MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.