Sweet and Savory Breakfast Bowl
Mary Ellen Phipps, RDN
This “breakfast” bowl livens up traditional oatmeal – so much so, you can enjoy it at any time of day! With the sweet bite of blueberries, the jammy egg yolk, crunchy walnuts, and creamy Greek yogurt, this bowl has everything you want for a flavorful meal, plus plenty of nutrition to boot.
This recipe was developed for the Egg Nutrition Center by Mary Ellen Phipps, RDN.
|2 Large||Eggs, cooked as desired|
|1 Teaspoon||Olive oil|
|1/4 Teaspoon||Sea salt|
|1/3 Cup||Rolled oats|
|2 Tbsp||Chopped walnuts|
|2 Tbsp||Plain Greek yogurt|
|1/2 Tbsp||Maple syrup (optional)|
To make the oats, add the olive oil, sea salt and water to a small saucepan and heat over medium/high heat until it is boiling. Add in the oats and stir, and continue cooking for 10-15 minutes, stirring occasionally.
Remove the oats from the heat and stir in the spinach leaves until wilted.
Transfer the spinach oats to a bowl and top with the cooked eggs, blueberries, walnuts, and yogurt.
If you really want to up the contrast between sweet and savory, drizzle with maple syrup just before serving. Enjoy!
- Calories: 480
- Total Fat: 29g
- Saturated Fat: 7g
- Sodium: 645mg
- Carbohydrates: 30g
- Dietary Fiber: 6g
- Protein: 22g
Grain: 1 oz
Fruit: 0.25 c
Vegetable: 0.25 c
Dairy: 0.25 c