Egg rolls and salad with quinoa, ham, and bell peppers for breakfast

Ingredients:

• 3 large eggs, beaten
• 1 cup white quinoa, thoroughly rinsed
• 2 tablespoons red wine vinegar
• 3 tbsp. l. olive oil
• 1 tbsp Dijon mustard
• 1 small green bell pepper, diced into 1cm cubes.
• 1 small red bell pepper, diced into 1cm cubes.
• Half a small onion, cut into 1cm cubes.
• A few drops of hot sauce, such as Tabasco, plus extra for serving
• 150 g baby spinach (about 8 cups)
• 110 g thin slices of ham, cut into thin strips
• 550 g aged white cheddar, cut into small pieces
• 2 green onions, thinly sliced

Preparation:

1. Bring water to a boil in a medium saucepan. Add the quinoa and cook until tender, 10-12 minutes. Drain thoroughly and cool completely. You can cook the quinoa up to a day ahead.
2. In a jar or other container with a lid, combine the vinegar, 1 tablespoon olive oil, mustard, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Seal the lid and shake the dressing to combine. The dressing can be made up to a day ahead; shake well before using..
3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pepper and onion and cook, stirring occasionally, until the vegetables are softened and browned in spots, 5-7 minutes. Add the hot sauce and stir. Remove the skillet from the heat and let the vegetables cool completely. Wipe the skillet dry and set aside.
4. In a large bowl, combine the quinoa, pepper and onion mixture, spinach, ham, cheddar, and green onions with the vinaigrette. Season with salt and pepper to taste. Divide the salad among four plates.
5. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Pour in the eggs and add a pinch of salt. Tilt the pan so the eggs completely cover the bottom. When the eggs are set at the edges, use a spatula to push the edges toward the middle to allow the uncooked eggs to run down the sides (this will help the omelet cook faster and prevent you from flipping it).
6. Once the eggs have set, transfer the omelet to a cutting board. Let it cool for a few minutes, then roll it up and cut into 1-cm-thick slices. Place a few slices of omelet on each serving of salad. Serve with hot sauce.