Description
This is a savory oatmeal with spinach, onions and tomato with an over easy egg on top. A delicious and nutritious twist on a breakfast classic. Add a splash of hot sauce if you desire!
Ingredients
- ½ teaspoons Olive Oil
- 3 Tablespoons Minced Red Onions
- 1 teaspoon Minced Garlic
- 1-½ cup Chicken Broth
- ½ cups Steel Cut Oats
- ¼ cups Shredded Parmesan Cheese
- 1 cup Chopped Baby Spinach Leaves
- ⅓ cups Chopped Grape Tomatoes
- ¼ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 2 whole Eggs
- Hot Sauce (if Desired)
Preparation
In a medium nonstick saucepan, heat olive oil over medium heat. Add onions and garlic and saute until fragrant, about 2-3 minutes. Add broth and bring to a boil. Whisk in oats and reduce heat to medium-high. Cover and simmer for about 15 minutes, stirring frequently until most of the broth is absorbed and oats are soft. Stir in Parmesan cheese, chopped spinach and tomatoes. Remove from heat, season with salt and pepper, cover and set aside for 5 minutes.
While oatmeal sets, heat a small nonstick skillet over medium-high heat. Spray a skillet with olive oil spray. Crack eggs into the skillet and cook until whites are set.
To serve, ladle oat mixture into 2 bowls and top with eggs. Season with salt, pepper, and hot sauce if desired.
Nutrition info per 1 cup oats and 1 egg: 248 calories, 10g fat, 20g protein, 15g carbohydrates, 3.5g fiber
