Quinoa omelette with asparagus and feta, the recipe

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It can be a substantial single dish, highly satisfying for the palate.The quinoa omelette combines the flavor of asparagus with that of the famous Greek cheese, creating a mix of fusion flavours.

The quinoa makes the consistency of this omelette truly particular, almost crunchy, very pleasant to savor with all the other flavourings.

Scope Main course
Kitchen fusion
Portions 4
Total time 1 Now

Ingredients  

Preparation

Start preparing the quinoa omelette with asparagus and feta by cooking the quinoa in double its quantity of boiling water, covered.
Cottura quinoa © Beatrice Spagoni copia
Cooking quinoa © Beatrice Spagoni
Meanwhile, prepare the asparagus by eliminating the leathery end part, then cut them into pieces washers, leaving only the tips whole, which you will cut in half lengthwise.
Taglio asparagi © Beatrice Spagoni copia
Cutting the asparagus © Beatrice Spagoni
Brown the peeled and cored garlic clove in a non-stick pan with 2 tablespoons of oil.Add the asparagus, let them flavor over high heat, then remove the garlic, salt lightly, cover, lower the heat and let them cook until tender.Preheat the oven to 180°C.
Preparazione del composto © Beatrice Spagoni copia
The preparation of the mixture with quinoa, asparagus, eggs, feta, herbs and spices © Beatrice Spagoni
In the meantime, beat the eggs in a bowl, add the crumbled feta and the soft, drained and warmed quinoa, then the asparagus.Also add the aromatic herbs and spices and mix everything well.Cover the bottom of a cake pan with a sheet of baking paper then pour in the quinoa, egg and asparagus mixture. Compact it well, sprinkle it with olive oil and bake it for about 30 minutes.When the surface is golden brown, take the quinoa omelette out of the oven, let it cool a little and serve it.
Frittata di quinoa e asparagi servita 2 © Beatrice Spagoni copia
The quinoa omelette served while still warm © Beatrice Spagoni

Curiosities and advice

Did you know that the quinoa Isn't that a cereal?Even if it resembles it, quinoa is actually a herbaceous plant, from the Amarantaceae family, therefore related to spinach or beets.The seeds are consumed and are also ground to obtain a flour, which probably explains why it is considered a pseudocereal.It is naturally gluten-free and rich in antioxidants, insoluble fibers and proteins.

Steps 

  • Cook the quinoa in double its amount of boiling water, covered.
  • Remove the leathery part of the asparagus, then cut them into rounds, leaving only the whole tips, which you will cut in half lengthwise.
  • Brown the peeled and cored garlic clove in a non-stick pan with 2 tablespoons of oil.
  • Add the asparagus, let them flavor over high heat, then remove the garlic, cover, lower the heat and let them cook until tender.
  • Preheat the oven to 180°C.
  • Beat the eggs in a bowl, add the crumbled feta and the soft, drained and warmed quinoa, then the asparagus.
  • Add the aromatic herbs and spices and mix everything well.
  • Cover the bottom of a cake pan with a sheet of baking paper then pour in the quinoa, egg and asparagus mixture.
  • Compact it well, sprinkle it with olive oil and bake it for about 30 minutes.
  • When the surface is golden brown, take the quinoa omelette out of the oven, let it cool a little and serve it.
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