YOUR SOLIN GENERATED RECIPE
Savory Veggie-Loaded Oatmeal Bowl with Fried Egg
A hearty and satisfying bowl that transforms traditional sweet oatmeal into a savory delight. Creamy oats mingle with fresh spinach, sautéed mushrooms, and burst of cherry tomatoes, all crowned with a perfectly fried egg and a dollop of low-fat cottage cheese for an extra protein boost. The textures and flavors combine for a comforting, nutrient-packed meal that works any time of day.
INGREDIENTS
1/2 cup Rolled Oats (dry)
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Sliced White Mushrooms
1/4 cup Halved Cherry Tomatoes
1 teaspoon Olive Oil
PREPARATION
In a small saucepan, bring 1 cup of water to a gentle simmer and stir in the rolled oats. Cook over low heat for about 5 minutes until the oats start to soften, stirring occasionally.
While the oats are cooking, heat a non-stick skillet over medium heat and add the olive oil. Toss in the sliced mushrooms and cook for 2-3 minutes until they begin to soften. Add the fresh spinach and halved cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.
In another pan, fry the eggs to your liking (sunny side up or over-easy) ensuring the edges get slightly crispy.
Once the oats have reached a creamy consistency, transfer them into a bowl. Stir in the sautéed veggies and gently mix in the low-fat cottage cheese.
Top the savory oatmeal with the fried eggs. Season with salt and pepper as needed, and serve warm.