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Serves 2
Note: This recipe is easily doubled or tripled for as many guests as you are serving. The filling can also be made ahead and reheated before preparing the omelets.
6 large eggs (3 eggs per person)
1/2 onion, sliced thinly
1/4 cup sun-dried tomatoes, sliced thinly
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 ounces (roughly three big handfuls) fresh baby spinach
1/2 cup cooked quinoa
1/4 cup goat cheese
salt and pepper
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1st Keep
 romagirl
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