80--- Savory Oats with an Egg

What do you put on your oatmeal? Brown sugar? Maple syrup? Dried fruit and nuts?

This is a savory oatmeal with spinach, onions and tomato with an over easy egg on top.  A delicious and nutritious twist on a breakfast classic.  Add a splash of hot sauce if you desire!

Savory Oats with an Egg
Serves 2

3 Tbsp chopped red onions
1 tsp minced garlic
1/2 tsp olive oil
1 1/2 cups chicken broth
1/2 cup steel cut oats
1 cup chopped baby spinach leaves
1/3 cup chopped grape tomatoes
1/4 cup shredded Parmesan cheese
2 eggs
Olive oil spray
1/4 tsp salt
1/4 tsp fresh ground black pepper
Hot sauce (if desired)

In a medium nonstick saucepan, heat olive oil over medium heat.  Add onions and garlic and saute until fragrant, ~2-3 minutes.  Add broth and bring to a boil.  Whisk in oats and reduce heat to medium-high.  Cover and simmer for ~15 minutes, stirring frequently until most of broth is absorbed and oats are soft.  Stir in Parmesan cheese, chopped spinach and tomatoes.  Remove from heat, season with salt and pepper, cover and set aside for 5 minutes.

While oatmeal sets, heat a small nonstick skillet over medium-high heat.  Spray skillet with olive oil spray.  Crack eggs into skillet and cook until white is set.

To serve ladle oat mixture into two bowls and top with eggs.  Season with salt, pepper, and hot sauce if desired.

Nutrition Info per 1 cup oats and 1 egg: 248 calories, 10 g fat, 20 g protein, 15 g carbohydrates, 3.5 g fiber