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.
|1/4 cup||Dry quick-cooking steel cut oats (or ½ cup cooked steel cut oats or rolled oats)|
|2 tsp||Extra virgin olive oil, divided|
|¼ cup||Diced red pepper|
|¼ cup||Diced zucchini|
|2 Tbsp||Diced onion|
|¼ cup||Chopped kale|
|Everything bagel seasoning, optional|
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.
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.
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.
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 3g
- Sodium: 325mg
- Carbohydrates: 29g
- Dietary Fiber: 4.5g
- Protein: 12g
Grain: 1.5 oz
Vegetable: 0.75 cup