Whisk the eggs and mix the roasted vegetables and cooked quinoa into the whisked eggs.
Pour into the heated pan. Once the eggs have set on the bottom, flip the omelette over to cook the other side. If you prefer not to flip, you can cover the eggs with a lid to cook through.
Serve the omelette with salsa, a dollop of plain, greek yogurt, or a slice of avocado on the side if you'd like.
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Food Category: Breakfast, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Vegetarian
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