You know all about breakfast for dinner, right?
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 wasn’t 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. 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 o’ 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 these omelets give 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 also Tzatziki. I know, I know.
Greek Quinoa Dinner Omelets with Feta and 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
- 6 large eggs
- 1/4 cup milk
- 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
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, using a fork whisk together the eggs, milk and a pinch of salt and pepper. You want the egg mixture to be pretty scrambled. Heat an 8-10 inch, 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. Repeat this process until there is hardly any runny eggs to scoot around. Sometimes (ok most of the time) I will sprinkle the omelet with some feta or shredded mozzarella cheese. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere. Let it set for a few seconds, then scoot it off the pan onto a plate.
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!
And add some extra feta. Just because you can – and because it’s so darn good.