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Greek Quinoa Dinner Omelets with Feta and Tzatziki

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 2

INGREDIENTS

1/4 cup

Artichoke hearts

1

Avocado

1 tsp

Basil, dried

1 clove

Garlic, large

2 cloves

Garlic

1

Grape tomatoes, fresh

1/4

Hothouse cucumber

1 tbsp

Lemon, fresh

2 tsp

Marjoram, dried

1 cup

Spinach, fresh

1/4 cup

Sun-dried tomatoes, oil packed

6

Eggs, large

1/2 cup

Kalamata olives, pitted

1 1/2 cups

Quinoa, cooked

1/4 cup

Red peppers, roasted

1

Salt and pepper

1 tbsp

Olive oil, extra virgin

1/2 tbsp

White wine vinegar

1/4 cup

Pine nuts, toasted

2 tbsp

Butter

2 oz

Feta cheese

1 cup

Greek yogurt, plain