Savory Spinach and Feta Omelette with Quinoa Salad
A hearty omelette made with organic eggs, fresh spinach, and feta cheese, served alongside a refreshing quinoa salad with seasonal vegetables. Packed with protein, healthy fats, and complex carbs, this meal is perfect for starting your day right while adhering to dietary needs.
Savory Spinach and Feta Omelette with Quinoa Salad is a breakfast recipe ready in about 25 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
Cook quinoa according to package instructions and let it cool.
In a bowl, whisk the organic eggs with salt and pepper.
In a non-stick skillet, heat olive oil over medium heat.
Add fresh spinach and sauté until wilted.
Pour in the beaten eggs and sprinkle feta cheese on top.
Cook until the edges are set, then fold the omelette in half and cook for another minute.
In a separate bowl, mix cooled quinoa with chopped cherry tomatoes, cucumber, and lemon juice.
Serve the omelette alongside the quinoa salad.