Name: Savory oats with eggs and spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups low-sodium vegetable broth or water; 1 cup old-fashioned rolled oats; 1 Tbsp ground flaxseed; 1 tsp olive oil; 2 cloves garlic, sliced; 3 cups baby spinach; 2 large eggs; ¼ tsp black pepper; 2 Tbsp grated Parmesan cheese

Ingredients

- 2 cups low-sodium vegetable broth or water
- 1 cup old-fashioned rolled oats
- 1 Tbsp ground flaxseed
- 1 tsp olive oil
- 2 cloves garlic, sliced
- 3 cups baby spinach
- 2 large eggs
- ¼ tsp black pepper
- 2 Tbsp grated Parmesan cheese

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Preparation

Bring the broth to a gentle boil in a medium saucepan. Stir in the oats and ground flaxseed, reduce heat to low, and cook for 5 to 7 minutes, stirring occasionally, until creamy.
While the oats cook, heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook for a minute, then add spinach and cook for 1 to 2 minutes, stirring, until wilted. Transfer to a plate and keep warm.
In the same skillet, cook the eggs to your preference. For soft yolks, cook sunny-side up or over easy for about 3 minutes.
Divide the oats between two bowls. Top evenly with the spinach and eggs.
Sprinkle with black pepper and Parmesan cheese. Serve immediately.

Nutrition

(per serving)

314 Calories
13.3g Total Fat
3.2g Saturated Fat
326mg Sodium
192mg Cholesterol
33g Total Carbs
6g Fiber
2.9g Sugars
17g Protein
642mg Potassium

Savory oats with eggs and spinach

Ingredients

Preparation

Nutrition

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