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
Prep Time
Cooking Time


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


  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 cup
Dairy: 0