Creamy Savory Oats with Spiced Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Savory Oats with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oats with Spiced Vegetables

Enjoy a hearty and creamy bowl of oats elevated with savory spices, vibrant vegetables, and protein-packed additions. This dish marries the warmth of scrambled eggs and tangy cottage cheese with the wholesome goodness of oats and fresh produce, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

394kcal
Protein
29.1g
Fat
12.8g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats

3/4 cup Unsweetened Almond Milk

3/4 cup Water

1 cup Spinach

1/2 cup diced Red Bell Pepper

1/2 cup chopped Zucchini

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 tsp Cumin

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small saucepan, combine the rolled oats, unsweetened almond milk, and water. Bring to a simmer over medium heat, stirring occasionally.

  • 2

    In a separate non-stick skillet, lightly sauté the diced red bell pepper, chopped zucchini, and spinach with a pinch of salt, pepper, cumin, and turmeric until the vegetables are tender but still vibrant.

  • 3

    In another pan, scramble the eggs until softly set.

  • 4

    Once the oats have thickened to a creamy consistency, gently fold in the sautéed vegetables and scrambled eggs.

  • 5

    Remove the pan from heat and stir in the low-fat cottage cheese until well combined and creamy.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.

Creamy Savory Oats with Spiced Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Savory Oats with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oats with Spiced Vegetables

Enjoy a hearty and creamy bowl of oats elevated with savory spices, vibrant vegetables, and protein-packed additions. This dish marries the warmth of scrambled eggs and tangy cottage cheese with the wholesome goodness of oats and fresh produce, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

394kcal
Protein
29.1g
Fat
12.8g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats

3/4 cup Unsweetened Almond Milk

3/4 cup Water

1 cup Spinach

1/2 cup diced Red Bell Pepper

1/2 cup chopped Zucchini

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 tsp Cumin

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    In a small saucepan, combine the rolled oats, unsweetened almond milk, and water. Bring to a simmer over medium heat, stirring occasionally.

  • 2

    In a separate non-stick skillet, lightly sauté the diced red bell pepper, chopped zucchini, and spinach with a pinch of salt, pepper, cumin, and turmeric until the vegetables are tender but still vibrant.

  • 3

    In another pan, scramble the eggs until softly set.

  • 4

    Once the oats have thickened to a creamy consistency, gently fold in the sautéed vegetables and scrambled eggs.

  • 5

    Remove the pan from heat and stir in the low-fat cottage cheese until well combined and creamy.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve immediately.