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Savory oatmeal with egg and vegetables Recipe

American · Main course · 20 min total

A hearty and nutritious breakfast bowl featuring creamy oatmeal topped with a fried egg and sautéed vegetables, perfect for a savory start to the day.

Ingredients

• 1/2 cup rolled oats
• 1 cup water or vegetable broth
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup chopped spinach
• 1 large egg
• 1 tablespoon grated Parmesan cheese (optional)
• 1 teaspoon chopped fresh parsley (optional)

Instructions

1. In a small saucepan, combine oats, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until creamy.
2. While oatmeal cooks, heat 1/2 tablespoon olive oil in a non-stick skillet over medium heat. Add onion and bell pepper; sauté for 3-4 minutes until softened. Add spinach and cook until wilted, about 1 minute. Remove vegetables from skillet and set aside.
3. In the same skillet, add remaining 1/2 tablespoon olive oil. Crack the egg into the skillet and cook to your preference (sunny-side up or over easy).
4. Pour cooked oatmeal into a bowl. Top with sautéed vegetables, fried egg, and Parmesan cheese if desired. Garnish with parsley and serve immediately.

Tips

• Use quick-cooking oats for a faster version, but adjust liquid as needed.
• For extra protein, add a dollop of Greek yogurt or crumbled feta cheese.
• Store leftover oatmeal and vegetables separately in the fridge for up to 2 days; reheat and top with a freshly cooked egg.

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