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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 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.
Servings: 4 servings
Calories Per Serving: 725 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
*Tzatziki. adapted from my [greek gyros | https://www.halfbakedharvest.com/greek-salmon-souvlaki-gyros-with-tzatziki/]
And add some extra feta. Just because you can – and because it’s so darn good.
I could eat the filling alone. Adding the egg just made it better!
I agree! Thank you so much, Lori! Hope you have a great weekend!
I love omelets for dinner, these look so pretty and delicious!
Thank you so much, Laura!
Wow. I have never thought of putting dinner food/flavors into an omelt, but I’m loving it! Great idea!
Thanks Julie! Hope you get to give it a try!
that quinoa alone looks stunning, but then thrown in an omelet – YUM! we love eggs for dinner
Thank you so much, Heather!
I used to always look forward to breakfast for dinner, but our was never this amazing. Well done, sister!
It is the best! Love breakfast for dinner! Thanks Julia!
You’ve only gone and done it again. This looks like the most tempting omelette I’ve ever seen!
Thank you so much, Becca!
All of my favorite ingredients in one omelette! Yum.
Thanks Liz!
The filling alone looks incredible and I love eggs any time of the day! I found your blog on Pintrest not too long ago and probably pinned every recipe. 🙂 I love your style!
Thanks Julia!
How do you consistently make everything look so dang delicious? I’m coming over! 😉
aww! Thank you so much!
this has to be the prettiest omelette I have ever seen! and yes praise the lord for yolks – nothing is better than soaking those babies up 🙂
Thank you! 🙂
I have actually never liked the runny egg and toast. 🙂 I do remember when Mom and I went to some show and it ended really late and I was starving, so we went to Taco Bell. I know, but seriously, tacos have never tasted better. Anyways, this omelette has everything I love; feta, tzatziki (which I hate spelling, but love eating!) and quinoa. It is so pretty to look … almost too pretty to eat. But not quite;)
Thanks Mary!
I am obsessed with anything that involves feta and tzatziki. Would never had thought of stuffing an omelet with quinoa, but it is genius!
This is definitely being made for dinner as soon as possible.
Feta and Tzatziki rule!
Thanks Laura! Hope you have a great weekend!
I LOVE omelettes and anything Greek! I am just getting onto the quinoa bandwagon, and this looks like a delicious, new way to eat it. Plus, feta cheese = my life. Pinned!
Thanks Taylor! I love quinoa!
Wow this looks awesome. We do a very similar recipe for couscous, but we never put it in an omelet. Looks awesome. What a neat idea.
Thank you! The couscous would be awesome!
So so pretty! Pinned!
I love your purple le creuset and your blue anthro bowl. I have that one, but would like the le creuset, too 🙂
Random question for you b/c you told me you’re not a super fast shooter, nor am I. I also posted an avocado recipe today. How do you keep your avos SO pristine and not as all with any oxidation? Within like 10-15 mins mine already start turning!
Thank Averie!!
I do not do anything special to my avocados. I actually do not really have problem with them turning brown unless I leave them out ALL day as I shoot multiple recipes. I think that mine may stay greener longer because of the elevation I live it. It takes a LONG time for things to actually go bad up here. Also, rarely do my avocados grown brown if they are mixed with lime juice. That seems to really help!
Wish I had a better answer for you!
Thanks for pinning! 🙂
To keep the avo’s from turning brown, put the whole avo with the peel into boiling water for 1-2 min….. let it cool down completely before you peel it… this helps that it can stand in a salad for hours without colour change. Another hint, once you have cut the avo, rinse all the pieces under cold running water, this works for apples also.
Hope you are going to try this.