NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 cup sliced cremini mushrooms

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Heat the olive oil in a small skillet over medium heat and sauté the mushrooms and garlic until the mushrooms are golden and tender.

• 2

  In a small saucepan, combine the rolled oats with 1 cup of water and bring to a gentle simmer over medium-high heat.

• 3

  Once the oats begin to soften, turn the heat to low and slowly whisk in the liquid egg whites, stirring constantly to prevent scrambling and ensure a creamy consistency.

• 4

  Continue to cook for 2-3 minutes until the porridge thickens, then fold in the baby spinach, sea salt, and black pepper until the greens are wilted.

• 5

  Transfer the savory porridge to a bowl, stir in the Greek yogurt for extra richness, and top with the sautéed mushrooms and fresh thyme.