Savory Oatmeal with Egg
Get your day off to a good start with this healthy savory oatmeal and egg breakfast. Easy to make, deliciously creamy and easily customizable
Servings 1 serving
- 1 tablespoon olive oil divided
- 1 small shallot thinly sliced
- 4 ounces mushrooms halved
- 4 ounces baby spinach
- 1 large eggs
- Chives for serving
Cook the Oatmeal
Microwave Instructions: Place all the ingredients into a medium microwave safe bowl and stir together. Heat in the microwave on high until the oatmeal is puffed and softened, about 2 minutes. Immediately stir in the parmesan cheese.
Stovetop Instructions: In a small saucepan, bring the water to a boil. Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 5 minutes. Remove from the heat, cover and let stand for 2-3 minutes. Stir in the parmesan cheese.
Cook the Vegetables
In a medium skillet, heat half tablespoon olive oil and add the shallots and cook until they start to soften, about 2 minutes. Add the mushrooms and continue cooking until browned, about 5 more minutes. Add the spinach and stir with the shallots with mushrooms until wilted, about 1 more minute. Spoon the vegetables over the cooked oats and set aside to keep warm.
In the same skillet, heat the remaining olive oil and fry the egg until the whites are set. Serve over the oatmeal and sprinkle with chives, if desired.
Make Ahead Tips: The oatmeal can be mad 4 to 5 days ahead of time.
Substitutes: You can swap the veggies for any you have to hand.
Calories: 449kcal | Carbohydrates: 40g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 335mg | Potassium: 1284mg | Fiber: 9g | Sugar: 5g | Vitamin A: 10949IU | Vitamin C: 36mg | Calcium: 276mg | Iron: 6mg