Green onion and quinoa omelet

Cookbook author Mary Jo Eustace came up with this good basic frittata using quinoa as its base.

This is a good basic frittata using quinoa as its base. This recipe has green onions and goat cheese, but feel free to experiment. This recipe reminds me of the Chinese spring pancakes I used to get for dim sum when I was a little girl. Make it a bit more Asian with plum dipping sauce or some sweet Thai chilli sauce. —From Scared Wheatless by Mary Jo Eustace.

Green onion and quinoa omelet


  • 1/2 cup (125 ml) uncooked quinoa
  • 6 eggs
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tsp (2.5 ml) pepper
  • 2 cups (500 ml) chopped fresh green onion
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (125 ml) chopped fresh Italian parsley
  • 3/4 cup (185 ml) goat cheese or ricotta


Preheat the oven to 500 F.

Cook the quinoa according to the instructions on the package and set aside.

In a bowl, whisk together eggs, cooked quinoa, salt and pepper. Set aside.

In a large omelet pan, sauté the green onions in the olive oil until soft.

Add the egg and quinoa mixture to pan and sprinkle with the Italian parsley. Gently scramble the eggs with a whisk, pulling at the sides and allowing the uncooked egg to spill over and cook. Once the omelet sets, sprinkle the goat cheese (or ricotta) on the egg mixture and allow it to cook for another minute or so.

Put the pan into the oven until the egg mixture cooks through and the goat cheese melts, usually a couple of minutes — but keep an eye on it!

Cut in wedges and serve with a fresh green salad.

Courtesy Mary Jo Eustace