Omelette with quinoa, leeks and potatoes

Serves four

• White quinoa 200 g
• Leeks 200 g
• Potatoes 200 g
• 6 eggs
• 1 clove of garlic
• Grated Parmesan cheese 40 g
• Fresh coriander
• Chilli powder
• 2 tbsp extra virgin olive oil (20 g)
• 1 chilli
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 423 Kcal

Environmental Impact

Per serving: 
424 grams CO₂ equivalence - carbon footprint
440 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Cook the quinoa in lightly salted water for around 15 minutes. Drain and keep aside.  

Boil the peeled and diced potatoes in the same cooking water. 

Julienne the leek and fry it gently in extra virgin olive oil with the whole garlic clove and add the diced potato.

Leave it to cool, removing the garlic clove.

Beat the eggs and add the quinoa, leeks and potatoes.

Add the grated Parmesan, the chopped coriander and a chilli.

Cook the omelette in an oven dish or a large hot pan.

The Chef’s Advice

Quinoa is a very versatile ingredient that is ideal for preparing countless recipes. In addition to omelettes, it can be used to make broth and soups as well as fritters and delicious salads.

Nutritional Advice

Quinoa is a pseudo-grain that is very similar to a pulse. However, it is also considered a good substitute for grains for use in cooking.

Environmental Advice

Reduce your consumption of meat, especially red and processed meat.

Eggs are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised eggs whenever possible.