Quinoa-Dill Omelet with Feta

• 1/4 cup red or black quinoa, rinsed and drained
• 1 tablespoon unsalted butter
• 6 large eggs
• Kosher salt and pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped dill

1. In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.
2. Drain and return to the pan.
3. Cover and let stand for 10 minutes; fluff with a fork.
4. Let cool slightly.
5. In a 9-inch nonstick skillet, melt the butter.
6. In a medium bowl, beat the eggs with the quinoa and season with salt and pepper.
7. Cook the eggs over low heat, stirring, until almost set, 4 to 5 minutes.
8. Top evenly with the cheese and dill and cook without stirring until set.
9. Fold the omelet in half and serve hot.

red, unsalted butter, eggs, kosher salt, feta cheese, dill

Taken from www.foodandwine.com/recipes/quinoa-dill-omelet-feta (may not work)