Savory Oatmeal with Fried Egg

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

Savory Oatmeal with Fried Egg

YOUR SOLIN GENERATED RECIPE

Savory Oatmeal with Fried Egg

Toasted oats simmered into a creamy base with egg whites, topped with golden-yolked fried eggs and a savory sprinkle of sharp parmesan cheese.

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NUTRITION

566kcal
Protein
49.4g
Fat
25.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup water

0.75 cup liquid egg whites

2 large eggs

1 oz parmesan cheese

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp red pepper flakes

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PREPARATION

  • 1

    Add rolled oats to a dry saucepan over medium heat and toast for 2 minutes until fragrant.

  • 2

    Pour in the water and sea salt, bring to a boil, then reduce heat and simmer for 5 minutes.

  • 3

    Slowly whisk in the liquid egg whites and baby spinach, stirring constantly until the oats become thick and creamy.

  • 4

    Remove from heat and fold in half of the parmesan cheese and the black pepper.

  • 5

    Heat olive oil in a non-stick skillet and fry the eggs until the whites are set but the yolks remain runny.

  • 6

    Transfer the oatmeal to a serving bowl and top with the fried eggs, remaining parmesan, and red pepper flakes.

Savory Oatmeal with Fried Egg

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

Savory Oatmeal with Fried Egg

YOUR SOLIN GENERATED RECIPE

Savory Oatmeal with Fried Egg

Toasted oats simmered into a creamy base with egg whites, topped with golden-yolked fried eggs and a savory sprinkle of sharp parmesan cheese.

NUTRITION

566kcal
Protein
49.4g
Fat
25.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup water

0.75 cup liquid egg whites

2 large eggs

1 oz parmesan cheese

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp red pepper flakes

PREPARATION

  • 1

    Add rolled oats to a dry saucepan over medium heat and toast for 2 minutes until fragrant.

  • 2

    Pour in the water and sea salt, bring to a boil, then reduce heat and simmer for 5 minutes.

  • 3

    Slowly whisk in the liquid egg whites and baby spinach, stirring constantly until the oats become thick and creamy.

  • 4

    Remove from heat and fold in half of the parmesan cheese and the black pepper.

  • 5

    Heat olive oil in a non-stick skillet and fry the eggs until the whites are set but the yolks remain runny.

  • 6

    Transfer the oatmeal to a serving bowl and top with the fried eggs, remaining parmesan, and red pepper flakes.