YOUR SOLIN GENERATED RECIPE
Baked Oatmeal with Savory Egg Scramble and Creamy Cottage Cheese
Enjoy a uniquely satisfying meal that pairs warm, baked oats with a savory egg scramble and a cool, creamy side of cottage cheese. This dish offers a delicious balance of textures and flavors, making it a versatile option for breakfast, lunch, or dinner. The comforting baked oatmeal lays the perfect foundation, while the protein-rich eggs enliven the palate with a hint of spice, and the cottage cheese adds a refreshing creaminess to every bite.
INGREDIENTS
1/2 cup Rolled Oats (40 g)
2 large Eggs
1 large Egg White
1/2 cup Low-Fat Cottage Cheese (112 g)
1 cup Spinach (30 g)
1/2 cup Cherry Tomatoes (75 g)
1 teaspoon Olive Oil (4.5 g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.
In a bowl, combine the rolled oats with a pinch of salt, and if desired a splash of water or a milk alternative to moisten. Press the mixture into the bottom of the baking dish and bake for 10 minutes.
Meanwhile, whisk the 2 whole eggs and 1 egg white in a separate bowl. Add a pinch of salt and pepper.
Heat the olive oil in a non-stick pan over medium heat. Add the spinach and halved cherry tomatoes, sautéing until the spinach wilts slightly and the tomatoes soften, about 2 minutes.
Pour the egg mixture over the vegetables in the pan. Stir gently to form a scramble, cooking until the eggs are softly set.
Remove the baked oats from the oven. To serve, spoon the baked oats onto a plate, top with the savory egg scramble, and add dollops of low-fat cottage cheese on the side.
Finish with an extra sprinkle of salt and pepper as desired, and serve warm.