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!
*Tzatziki. adapted from my [greek gyros | https://www.halfbakedharvest.com/greek-salmon-souvlaki-gyros-with-tzatziki/]