Greek Quinoa Dinner Omelets with Feta and Tzatziki.

INGREDIENTS

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 tbsp

white wine vinegar

1 tsp

dried oregano

1 tbsp

fresh lemon (juiced)

1 tbsp

extra virgin olive oil

large eggs

2 tbsp

butter (divided)

1 1/2 cups

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 tsp

dried oregano

1 tsp

dried basil

salt and pepper (to taste)

2 oz

feta cheese (crumbled)

1/4 cup

toasted pine nuts (for topping)

fresh grape tomatoes (for topping)

avocado (sliced, for topping)