These delicious Quinoa Omelette Cups with Berries are super easy to make and packed full of protein to kick start your day. Ready in under 30 minutes!
This easy quinoa omelette recipe is a delicious way to enjoy seasonal fruit.
Seasonal berries are still very much in abundance and I am constantly looking for new ways of eating and cooking with them. They taste great in desserts, smoothies, salads, and even with eggs for breakfast!
Easy quinoa omelette cups
This mini omelette recipe essentially consists of eggs, quinoa and berries with a little dairy.
I haven’t used a lot of sugar in this mini omelette recipe, so it’s semi sweet, but you could add more, or drizzle syrup over it if you like.
This recipe takes about 5 minutes to prepare and 23 minutes in the oven so you’ll have a satisfying delicious breakfast ready in under 30 minutes!
Simply beat the eggs with sugar, salt, cream and yogurt for a couple of minutes, then stir in the cooked quinoa. Fold in the berries and spoon the mixture into 6 or 7 ramekins. Bake and enjoy!
Prepping the quinoa
Quinoa is a fantastic ingredient to include in your breakfast. It’s nutritious, high in protein, has a lovely light texture and mildly nutty flavour, which makes it super versatile.
I recommend cooking the quinoa ahead to save time. Boil it until tender (for about 15 minutes) and set aside to cool completely. Then cover and refrigerate for up to 3 days. And if you have any leftover quinoa you can also make this simple overnight quinoa with banana. Try also this cherry crumble recipe with quinoa and almonds, which is another easy breakfast quinoa recipe (perfect for the weekend).
More breakfast quinoa recipes
Spinach and Eggs Quinoa Breakfast Casserole
Healthy Blueberry Breakfast Muffins with Quinoa
Healthy Egg Salad Burrito with Quinoa
Quinoa Omelette Cups with Berries
Ingredients
- 6 eggs
- 250 g fresh berries
- 6 heaped tablespoons cooked quinoa
- 1/4 cup single cream low fat cream
- 2 tbsp Greek yogurt
- 2 tablespoons sugar
- Pinch of sea salt
- Cinnamon for sprinkling maple or agave syrup for drizzling (optional)
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- Beat the eggs, sugar, salt, cream and yogurt for 2 minutes. Stir in the quinoa and fold in the fruit. Spoon the mixture into 6 or 7 ramekins. Bake for 20-23 minutes. Sprinkle with cinnamon, drizzle with maple or agave syrup for extra sweetness if you like, and serve!
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Recipe link parties
I am bringing this mini quinoa omelettes recipe to Simple and in Season. Also sharing with #SaucySaturdays hosted by La Petit Chef, as well as Gluten Free Fridays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I love how unusual your recipes are… these little breakfast pots looks a fantastic way to kick off a weekend! Thanks for linking up with Simple and in Season again this month 🙂
Thanks! I love simple food and seasonal food so this linky is perfect for me:)
Such a fun way to prepare eggs!
Thanks Marla!
This has been pinned straight onto my to try board! Like you, we have an abundance of soft fruits from the garden and we have chickens so plenty of eggs! This recipe is perfect for us! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, I envy you the chickens, I thought about having chickens once but was told they are hard work. Your fresh egg omelettes must taste so much better than mine!
What a lovely summer breakfast – thanks for linking up to #CookBlogShare this week X
Thanks Mandy:)