Breakfast · French · 10 min
Omelette aux Fines Herbes with Sautéed Spinach and Toasted Quinoa
- Calories
- 467
- Protein
- 54g
- Carbs
- 55g
- Fat
- 4g
Ingredients
- 3.6 units (approx 200g) Large eggs
- 167.5 g Cooked Quinoa
- 279.1 g Spinach, raw
- 16.7 g Fresh herbs (chives, tarragon, parsley), minced
Method
- 01Whisk the eggs in a small bowl with a pinch of sea salt, freshly cracked black pepper, and the finely minced fines herbes.
- 02Heat a non-stick skillet over medium-low heat. Add the quinoa to a dry pan to lightly toast for 2 minutes until nutty. Remove from the pan.
- 03In the same skillet, add the fresh spinach. Sauté briefly for 1-2 minutes until just wilted, then season with a squeeze of fresh lemon juice; set aside.
- 04Increase heat to medium. Add a tiny swipe of butter or oil (if needed) to the pan, pour in the egg mixture. Using a heat-resistant spatula, gently shake the pan while swirling the eggs.
- 05Once the edges are set but the center remains slightly creamy (baveuse), fold the omelette into a tight cylinder.
- 06Plate immediately alongside the warm spinach and toasted quinoa. Garnish with a few extra fresh herbs and a final pinch of fleur de sel.
Cook it with the whole plan around it
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