I was never a big fan of casseroles as a kid, but I’ve always loved omelets and this recipe is my version of an adult omelet. The quinoa adds texture and fiber to this amazing dish.


  • 4 tablespoons of Olive oil
  • 2 bell peppers, red, yellow or green is fine (organic)
  • 4 cloves of garlic (organic) finely chopped
  • 2 red onions, diced
  • 2 cups organic chopped tomatoes (organic)
  • 4 tablespoons of organic marinara sauce
  • 1 tablespoon of sea salt (or more to taste)
  • 1 teaspoon fresh ground black pepper
  • 2 cups cooked organic quinoa (cook according to package directions)
  • 6 pasture raised eggs


In a large skillet over medium heat, add the olive oil, onions and peppers. Sauté for 7-10 minutes. Next, add the garlic and tomatoes sauté for another 3 to 5 minutes. Add in marinara and stir.

Add cooked quinoa, sea salt, black pepper and stir again to incorporate all ingredients. Make sure the pan is covered completely and evenly with vegetables. Crack 6 eggs, side by side onto the mixture until it looks like 6 slices of “egg pie”.

Cover and simmer for 7-8 minutes or until the eggs are opaque. Shut off heat and allow to cool for 3-4 minutes. Cut into 6 pie slices.

Serve & Enjoy!

Makes 6 servings.