Ingredients

• ³⁄₄

  cup
  Organic Quinoa - Tri-Color Blend suggested substitutions
• 3
  eggs
• 2

  tbsp
  part skim low moisture mozzarella, grated
• 2

  tbsp
  parmesan cheese, grated
• 2

  tbsp
  fresh chives, cut into ½” long pieces
• ¹⁄₄

  tsp
  salt
• ¹⁄₄

  tsp
  pepper
• To Serve:
• 2

  tbsp
  sour cream
• 2

  tsp
  pesto
• Side Salad:
• 2

  cups
  mixed greens
• 1

  tsp
  olive oil
• 1

  tsp
  lemon juice

Instructions

1. In a medium bowl beat eggs with salt and pepper until thoroughly combined.
2. Add the remaining ingredients and mix well.
3. Heat a medium sized non-stick skillet over medium heat until warm. Apply a thin layer of cooking spray to the pan and pour ¼ of the egg mixture into the pan.
4. Quickly spread mixture into a thin even circle and cook until light golden brown, about 30-60 seconds. Using a rubber spatula flip the omelet over and cook for an additional 30-60 seconds.
5. Transfer to plate and repeat steps 3 & 4 with remaining egg mixture.
6. Spread ½ tablespoon of sour cream and ½ teaspoon of pesto on each omelet, loosely roll omelet into a log.
7. In a medium bowl toss the mixed greens with olive oil and lemon juice until leaves are lightly coated.
8. Serve each omelet with ½ a cup of mixed greens. Garnish with additional chives, sour cream and pesto if desired.