Savory Oatmeal with Fried Egg

Chef Abbie Gellman, MS, RD, CDN & Chef Julie Harrington, RD

Transform your typical bowl of oatmeal into this savory veggie-filled version. Top cooked oats (steel-cut, rolled, and even instant work) with whatever veggies you like and of course, #putaneggonit! This recipe calls for a fried egg, but feel free to try poached, scrambled, soft-boiled, hard-boiled, too.

 

This recipe was developed for the Egg Nutrition Center by Chef Abbie Gellman, MS, RD, CDN and Chef Julie Harrington, RD

Total Time
20min
Prep Time
5min
Cooking Time
15min
Ingredients
10
Servings
1

Ingredients

1/4 cup Dry quick-cooking steel cut oats (or ½ cup cooked steel cut oats or rolled oats)
3/4 cup Water
Pinch Salt
Pinch Black pepper
2 tsp Extra virgin olive oil, divided
¼ cup Diced red pepper
¼ cup Diced zucchini
2 Tbsp Diced onion
¼ cup Chopped kale
1 large Egg
Everything bagel seasoning, optional

Directions

  1. Bring water to boil. Add steel-cut oats, reduce heat to low and simmer for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in salt and pepper.

  2. Heat a nonstick pan or skillet over medium-high heat, add 1 teaspoon oil. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats.

  3. Add remaining 1 teaspoon of oil and fry the egg. Cook until the whites are no longer translucent and serve over oatmeal. Top with everything bagel spice, if using.

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 310
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Sodium: 325mg
  • Carbohydrates: 29g
  • Dietary Fiber: 4.5g
  • Protein: 12g

Myplate Equivalents

Protein: 1 oz
Grain: 1.5 oz
Fruit: 0
Vegetable: 0.75 c
Dairy: 0