Quinoa Omelette with Brussels Sprouts & Cheddar

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Quinoa Omelette
filled with
Roasted Shaved Brussels Sprouts and Cheddar

Lovers will love. But will haters, hate? There is something about roasting shaved Brussels sprouts that makes them appealing to even the most picky eaters. And stuffing them into a fluffy omelette made with quinoa and melting cheddar – well perhaps we are able to win some new friends for these cute little brassicas that have the unfortunate reputation of being one of the country’s most disliked vegetables.

Brussels sprouts can have a slightly bitter quality, especially the large older ones, which can be off-putting to many. And then there is that childhood memory of mushy overcooked Brussels sprouts with their lingering cabbage-y smells. But when those mini cabbages are shaved – so there are lots of leaves exposed to get crunchy and crackly, then roasted – creating crispy caramelized bits, they do become quite irresistible.

I add cooked quinoa to eggs to increase fiber and nutrients. Cooked quinoa is fluffy like couscous, creamy like rice, slightly crunchy with a nutty taste reminiscent of sesame seeds. It adds flavor and texture to this unique seasonal omelette.

Quinoa Omelette filled with Brussels Sprouts Recipe

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Toss shaved Brussels sprouts with olive oil, salt, and pepper. Place in a single layer on a baking sheet. Roast in a 425°F convection oven for 12 to 14 minutes, stirring once or twice, until the edges get crispy. Keep warm while preparing the omelette.

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Quinoa Omelette

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Whisk two eggs plus one egg white, season with salt and pepper. Add 1/4 cup cooked, room-temperature quinoa. Mix to combine.

Melt butter in a non-stick omelette pan. Pour the egg-quinoa mixture into the pan, gently lifting eggs with a spatula, so the uncooked egg flows under the cooked egg. Then cover the pan and lower the heat until the omelette is barely cooked through. Turn off the heat.

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Sprinkle shredded cheddar on one half of the omelette. Cover briefly to melt the cheese. Top the cheese with warm Brussels sprouts.

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Fold the omelette in half onto a plate.

Fall Fest


Brussels Sprouts


Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. Be sure to check out the Pinterest Board with over 200,000 followers called Let’s Pull Up A Chair!

And if my Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar got you in the mood for more Brussels Sprouts – you might enjoy taking a peek at other “little cabbage” recipes from some fabulous bloggers below…

Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar

Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious: Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour: Bring On the Brussels Sprouts
The Cultural Dish: Roasted Brussels Sprouts – Three Ways
In Jennie’s Kitchen: Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Jeanette’s Healthy Living: Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing
Domesticate Me:  Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: Bacon-Wrapped Brussels Sprouts
FN Dish: 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table

7 thoughts on “Quinoa Omelette with Brussels Sprouts & Cheddar”

  1. I am hungry from looking at the food pictures. Everything looks wonderful. This is a small thing but you may need to modify your usage of the word “premiere” to “premier”. I gather from the context that this was not the first event of its kind.

  2. I can see this become a favourite soonest! Have finely sliced Brussels sprouts for ages and used the same in stir frying or steaming with other vegetables – have not shaved and roasted!! The healthy quinoa addition to ‘bulk’ up the egg also very much appeals !!

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