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You know all about breakfast for dinner, right?
Watch the How To Video Here:
It is something I personally do not do enough of, but that changed the moment I made these omelets.
Is it weird that just before Christmas I showed you dinner for breakfast and now I am showing breakfast for dinner? I think I have my breakfast foods mixed up with my dinner foods and my lunch is just all over the place. Yes, my brain may be a bit confused. Actually there is no questioning that one!
But that pasta for breakfast was good. A little weird, sure, but good.
When I was younger, maybe seventh or eighth grade I remember going to a Kenny Chesney concert with my parents, my aunt and my then teenage brother Trevor and a few of his friends. I am pretty sure I begged and pleaded to go and I cannot remember how I actually got my way, but I did.
I think someone else dropped out and I got their ticket.
Well, whatever I got to go and I was pumped.
Pretty sure my aunt wasnโt though. She wanted to have a real goood time (you know what I mean) and having a kid there pretty much spoiled that for her. Ah sorry, but not really.ย Although, I am pretty sure she still had a good time. Yeah, no she definitely still had a GOOD time.
By the way the concert was awesome. We had somehow scored floor seats at the Browns stadium and FYI, that is the place to be for a Kenny concert. He definitely knows how to work the crowd. The college girls were freaking. Just sayin.
So after the concert Mom and I were starving. I mean obviously. Who is not starving at eleven oโ clock after a summer concert?
And the only thing that is good at that hour is eggs. Eggs, carbs and salt. Nothing better.
So we went home and my dad made eggs (he is the best egg maker). Ah yes.
I remember this meal like no other. I think this was also probably my first experience with a good runny egg + toast for soaking up that egg. Oh my gosh, maybe I was just really starving, but we devoured the eggs and toast. So amazingly good.
It was so simple, but it just tasted incredible.
For that reason I have always loved the idea of doing breakfast for dinner.
Not sure anything will ever be as good at that meal, but this omelette recipe gives it a run for its money for sure.
They are kind of like a loaded greek omelet that is stuffed with all the good things in the world. Sun-dried tomatoes, roasted red peppers, marinated artichokes, kalamata olives, quinoa, feta and pine nuts. Like I said, all the good things in the world.
And then you add some eggs. Eggs make everything that much better.
There is alsoย Tzatziki. I know, I know.
Greek Quinoa Dinner Omelets with Feta and Tzatziki.
Ingredients
Tzatziki
- 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
Omelets
- 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 oregano
- 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
Instructions
- To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- To make the quinoa salad. Add the quinoa, chopped spinach, olives, roasted red peppers, chopped artichokes, sun-dried tomatoes, garlic, oregano and basil to a large bowl. Add 1 tablespoon of oil from the sun-dried tomatoes and 1 tablespoon of the olive brine (from the kalamata olive jar), season with salt and pepper. Toss well and set aside.
- To make the omelet. In a bowl, use a fork to whisk together the eggs + a pinch of salt and pepper. Whisk a handful of herbsHeat a large skillet over medium-low heat. Once the pan is hot add 1 tablespoon of butter and swirl the pan to coat. Pour in half of the egg mixture and let it set for about 10 to 20 seconds. Use a heat-safe spatula to gently move the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place.
- Immediately sprinkle the omelet with some feta cheese and then add the quinoa salad. Fold over and keep warm while you make the other omelet.
- Once both omelets are finished cooking and filled with the quinoa salad, top each omelet with Tzatziki, feta cheese and grape tomatoes. Serve with slices of avocado. Eat!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And add some extra feta. Just because you can โ and because itโs so darn good.
Itโs an awful lot of work, but if you love cooking to not that bad. Turned out delicious and healthy.
Hey Linda,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
This looks amazing! Could this be turned into a frittata?
Hey Kristi,
I’ve not tried that, but I don’t see why not. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this for the first time two years ago, and it has been a staple in our “rotation” (i.e. recipes we make again and again) ever since. We made it tonight once again, and wanted to add a comment — this omelette is well worth the prep work, so other readers, please don’t be turned off by that!!! — its SO delicious, light, fresh, yet filling! For my partner and I, we stretch the filling + sauce so we do back-to-back nights, which is a relief when all the prep-work is done on night #2.
You never disappoint, Tieghan! Your recipes are as delicious as they are beautiful. Thank-you for all that you do!
I am so happy you enjoy this recipe!! Thank you so much Allison, this is so sweet!
okay, that was very njom! (didn’t have all the ingredients, but very tasteful)
I just made this for dinner and it was excellent! The salad was extremely flavorful – especially with the roasted peppers and sundried tomatoes, and it was nice to not feel the meal needed any bread on the side.
YA!! So happy you loved this! Thanks!
Tieghan, this omelet is just gorgeous. Love those Greek flavors! I never would have though to stuff an omelet with quinoa… genius.
Thank you, Kate!! Excited you are liking this! ๐
Love the story of the concert, and I agree, eggs are the perfect late-night snack food. This looks fabulous.
Thanks so much for reading, Shaina! Glad you like my little story! ๐
Beautiful photos Tieghan! These look amazing!
Thank you so much, Jaclyn!
Made this tonight for dinner…..turned out awesome, as usual!
YAY!! So happy you loved it! Thanks for making these and reporting back! Have a great Sunday! ๐
Quinoa is such a great ancient grain!
I agree! Thank you so much, Kira!
Mmm it’s meals like this that I could eat any time of day!!
Thank you so much, Katrina! I think eggs are great anytime of the day too!
how do you come up with such delicious combination of things? i want to dive right in!
Haha! I have no idea.
Thank you!