Omelette with quinoa, leeks and potatoes

Omelette with quinoa, leeks and potatoes

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

423kcal / per serving



Second course


Seasonal dish:


Enviromental Impact:

Low (0.424kg CO2 eq) i

In addition to being gluten free, quinoa is a valuable source of protein and fibre: try incorporating it into your recipes!

Ingredients for 4 portions

  • White quinoa 200 g
  • Leeks 200 g
  • Potatoes 200 g
  • Eggs 6
  • Garlic 1 clove
  • Grated Parmesan cheese 40 g
  • Fresh coriander to taste
  • Chilli powder to taste
  • Extra virgin olive oil 2 tbsp (20 g)
  • Chilli 1
  • Salt to taste
  • Pepper to taste



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.

Enviromental Impact



Per serving:

0.424kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.