Description
High-protein Savory Oatmeal with Sautéed Mushrooms, spinach & a fried egg for a Mediterranean breakfast.
Ingredients
Scale
- Base Oatmeal:
- 1 cup rolled oats
- 2 cups vegetable broth
- Pinch of salt
- Savory Toppings:
- 1 tbsp olive oil, divided
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 2 large eggs
- Flavor Boosters:
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp grated Parmesan cheese (optional)
- Red pepper flakes (optional)
- Extra drizzle of olive oil (optional)
Instructions
- Get Those Oats Cooking:: Okay, first things first, let’s get those oats bubbling. In a small saucepan, combine your rolled oats with the vegetable broth and a pinch of salt. Bring it to a simmer over medium heat, then reduce the heat to low, cover, and let it cook for about 5-7 minutes. You want them tender but still a little chewy. This is where I always forget to salt the water, so don’t be like me! You’ll start to smell that comforting, earthy oat aroma, a promise of good things to come.
- Sauté the Veggies:: While your oats are doing their thing, grab a small skillet and heat a drizzle of olive oil over medium heat. Toss in your sliced mushrooms and let them brown nicely, about 3-4 minutes. Don’t crowd the pan, or they’ll steam instead of sear – I learned that the hard way, trust me. Once they’ve got some color, add the minced garlic and cook for another minute until it’s fragrant. Oh, that smell! It’s honestly one of my favorite kitchen scents.
- Wilt the Spinach:: Now, throw in that fresh spinach with the mushrooms and garlic. It’ll look like a mountain, but it wilts down super fast, almost magically. Stir it around for just a minute or two until it’s bright green and softened. This adds a lovely freshness to your Savory Oatmeal with Sautéed Mushrooms. Don’t overcook it, or it gets sad and mushy! We want vibrant greens, people!
- Fry Your Egg:: In the same skillet (or a separate one if you’re fancy), add a tiny bit more olive oil. Crack your egg into the hot pan and fry it to your liking. I’m a runny yolk fanatic for this dish, so about 2-3 minutes for a perfectly gooey center. A sprinkle of salt and pepper on the egg is a must. This step, for me, is all about getting that perfect sizzle and anticipating the golden goodness.
- Assemble Your Savory Oatmeal:: Once your oats are cooked, give them a quick stir. Spoon them into a bowl. Now, lovingly pile those sautéed mushrooms and spinach right on top of your warm oats. This is where the colors really start to pop, making your breakfast look as good as it smells. Don’t be shy with the toppings, load ’em up!
- The Grand Finale:: Gently slide that beautiful fried egg onto your Savory Oatmeal with Sautéed Mushrooms and veggies. Finish with a generous sprinkle of Parmesan cheese (if you’re using it!), a dash of black pepper, maybe some red pepper flakes if you like a little kick, and a final drizzle of good olive oil. Break that yolk, watch it ooze, and get ready for pure breakfast bliss. It looks so inviting, a real feast for the eyes and the belly!