This is such a great simple recipe for quinoa egg white omelets. Off course, you can use whole eggs too if you’re not afraid of a little cholesterol! You can also be creative about the essential oils that you add for flavor – I’ve been very liberally adding black pepper to my cooking lately and loving that.
- 1 cup quinoa, warmed
- 1/2 cup mozzarella or cheddar, shredded (people with a cow dairy sensitivity could use hard goat cheese)
- 2 egg whites (or whole eggs)
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1 drop basil essential oil (or thyme, or rosemary)
- 1/3 cup spinach leaves, chopped
Preheat oven to 350 degrees Farenheit. Spray mini-muffin tray with olive oil spray. In a medium bowl, mix warm quinoa with cheese. Add egg whites, garlic, salt, basil essential oil and spinach leaves. Stir to combine. Spoon mixture into mini muffin tins, filling to the top. Bake 20 minutes, or until muffins start to brown. Remove from oven and cool 10 minutes.
You could also add mushrooms, red/ green peppers and tomatoes to the mix.
This makes a great healthy snack or a lovely lunch with a green salad on the side.