This week was pancake
Tuesday. Now, I don’t know about everyone else but when I was a kid I LOVED
pancake Tuesday. My mom made amazing pancakes and I would smother them in
butter and maple syrup and call it a day. So, I bet you’re thinking I made
quinoa pancakes or something, right? Wrong. I didn’t make pancakes, though those
would probably be delicious, I did make breakfast for dinner. This week I made
Quinoa Omelette Bites. They were super quick, super easy and most importantly,
super delicious.
The recipe came to me from an Instagram account I was told to follow (due to
her vast amount of quinoa recipes) called - @healthyfitnessmeals. Scrolling
through the photos I saw this one and noticed how simple it was. I don’t know
if you can tell by now, but I am a huge fan of the quick and easy. I’m a
student who’s got things to do and a limited budget to work with so this recipe
was perfect for me.
You can totally personalize this recipe as well by adding anything you enjoy putting in your omelettes. I love western omelettes, so next time I make these (which won’t be long) I’ll probably make them with those ingredients. But today I made these quinoa bites with green onion, spinach and chedder cheese. Nothing fancy, but hey, all the good things in life aren’t.
You can totally personalize this recipe as well by adding anything you enjoy putting in your omelettes. I love western omelettes, so next time I make these (which won’t be long) I’ll probably make them with those ingredients. But today I made these quinoa bites with green onion, spinach and chedder cheese. Nothing fancy, but hey, all the good things in life aren’t.
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| Whisking the ingredients |
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| Just about to go in the oven |
Quinoa Omelette Bites
Ingredients:
1 cup quinoa
½ cup shredded chedder cheese
3 eggs (you can use plain egg whites if you are into that kind of thing)
1 clove minced garlic
1/3 cup chopped fresh spinach
2 chopped green onions
salt and pepper for seasoning
Directions:
Preheat oven to 350 degrees and spray a mini muffin tin with cooking spray or line with muffin tins (I used muffin tins – it made for an easier clean up and I’m all about that). Cook your quinoa and then add it to a medium sized bowl and let stand for 10-15 minutes. Whisk eggs and add it to quinoa along with the rest of your ingredients. Mix thoroughly and place into muffin tins. Cook for 15-20 minutes. Take out and let them cool for 10 minutes, or if you’re like me until their cool enough so you don’t scorch your mouth. Enjoy!
Ingredients:
1 cup quinoa
½ cup shredded chedder cheese
3 eggs (you can use plain egg whites if you are into that kind of thing)
1 clove minced garlic
1/3 cup chopped fresh spinach
2 chopped green onions
salt and pepper for seasoning
Directions:
Preheat oven to 350 degrees and spray a mini muffin tin with cooking spray or line with muffin tins (I used muffin tins – it made for an easier clean up and I’m all about that). Cook your quinoa and then add it to a medium sized bowl and let stand for 10-15 minutes. Whisk eggs and add it to quinoa along with the rest of your ingredients. Mix thoroughly and place into muffin tins. Cook for 15-20 minutes. Take out and let them cool for 10 minutes, or if you’re like me until their cool enough so you don’t scorch your mouth. Enjoy!
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| The Omelette Bites on top of a spinach salad with a roasted tomato and basil vinaigrette |
