Shredded omelette & grains
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is my go to weeknight dinner when I want something nutritious but don't have much time. The beauty of this shredded omelette is how quickly it comes together in just 25 minutes from start to table. I love pairing it with quinoa, which is packed with complete protein and keeps me satisfied for hours. The organic eggs cook into delicate ribbons that toss beautifully with the fluffy grains, while fresh onions, celery, and a dollop of tomato pesto add brightness and flavor without any fuss. It's simple, wholesome, and honestly tastes far better than something so easy should.
Ella x
Ingredients
- 1 tbspoil
- 3british free range eggs(beaten)
- 240 gramsseeds of change quinoa(pouch Seeds Of Change Quinoa & Wholegrain Rice)
- 4salad onions(thinly sliced)
- 1stick celery(thinly sliced)
- 1 tbspsacla organic vegetarian pesto no.6 tomato
- 1 tspbalsamic vinegar(Of Modena)
- 1 tbspchives
Detail level
Instructions
- 1
Heat the oil in a medium saucepan, and add the eggs, swirling around to cover the base of the pan. Cook gently for 2-3 minutes until just cooked. Roll up and slice thinly.
- 2
Meanwhile, microwave the quinoa pouch according to the pack instructions, then stir in the onions, celery, pesto, vinegar and shredded omelette. Serve scattered with chives.
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