Mad Greek Quinoa Dinner Omelets Feta Tzatziki

halfbakedharvest.com

Ron Sheridan

subheading: Tzatziki:

1 cup plain greek yogurt (I used full fat)

¼ hothouse cucumber, peeled and seeded and diced small

1 large clove garlic, grated (or finely minced)

½ tablespoon white wine vinegar

½ teaspoon, dried dill

1 teaspoon dried oregano

1 tablespoon fresh lemon, juiced

1 tablespoon extra virgin olive oil

subheading: Omelets:

6 large eggs

¼ cup milk

2 tablespoon butter, divided

1 ½ cup cooked quinoa

1 cup fresh spinach, chopped

½ cup pitted kalamata olives, halved + 1 tablespoon of the olive brine

¼ cup roasted red peppers, chopped or sliced

¼ cup marinated artichoke hearts, chopped

¼ 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

¼ cup toasted pine nuts, for topping

fresh grape tomatoes, for topping

1 avocado, sliced, for topping

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