This is a really healthy, filling breakfast/lunch that you can prepare the night before and quickly throw together the morning of. It’s kind of like a breakfast and snack all in one because you have some quinoa salad left over for when you’re hungry again. The beautiful thing about omelets is you can pretty much throw whatever you have in your fridge into the mix and it all works out, but here’s my mix:
1/2 cup edemame
1/2 cup frozen corn
1/4 cup orange bell pepper
1/4 cup red onion
Egg Whites (I usually pour in the eggs whites from a carton until it’s deep enough in the pan, I’m assuming it’s about 4 egg whites)
Cooked Quiona: I used 1/4 cup red quinoa and 1/4 regular quinoa, put in a pot with 1 cup boiling water and let simmer for ten minutes.
1 tbs red wine vinegar
You can prepare the ‘quinoa salad’ mixture the night before and throw in with the egg white the morning of. Place frying pan on medium heat and pour in eggs whites, pour your quinoa mixture on top of egg white liquid. Wait until the egg whites are completely white and firm enough to flip over one half on top of the other half. Let sit in frying pan for a few more minutes and flip over to cook the other side a little bit more. Serve with salsa!
Place in a recycled to go container :)