Description
A hearty breakfast bowl featuring savory oats, fresh spinach, and perfectly cooked eggs, ideal for cozy mornings or any time of day.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups water or vegetable broth
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh herbs (such as parsley or chives), for garnish
Instructions
- Begin by gathering your ingredients and tools, including a medium saucepan, a frying pan, and a whisk. In the saucepan, bring the water or vegetable broth to a boil. Rinse the spinach and chop it into bite-sized pieces. Mince the garlic and set aside.
- Once the liquid is boiling, stir in the rolled oats. Reduce heat, cover, and let simmer for about 5 minutes, stirring occasionally.
- Meanwhile, heat olive oil in the frying pan over medium heat. Add minced garlic and sauté until fragrant, then toss in chopped spinach and cherry tomatoes. Cook for 2-3 minutes until spinach wilts and tomatoes soften, then season with salt and pepper.
- Once your oats are cooked, divide them into bowls. Top each with sautéed spinach and tomatoes, and gently crack an egg over the mixture.
- Finish by sprinkling with Parmesan cheese and fresh herbs. Serve immediately while warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For the best experience, serve immediately while it’s still hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 300mg