NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup water

0.5 cup liquid egg whites

2 tbsp nutritional yeast

1 cup baby spinach

2 large eggs

1 tsp extra virgin olive oil

0.5 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, bring the water and sea salt to a boil over medium-high heat.

• 2

  Add the rolled oats and reduce heat to medium-low, simmering until most of the liquid is absorbed.

• 3

  Slowly whisk in the liquid egg whites and nutritional yeast, stirring constantly for 2 to 3 minutes until the oats become fluffy and creamy.

• 4

  While the oats finish cooking, heat the olive oil in a non-stick skillet over medium heat.

• 5

  Add the baby spinach to the skillet and sauté just until wilted, then remove the spinach and set it aside.

• 6

  In the same skillet, crack the two large eggs and fry them until the whites are fully set but the yolks remain runny.

• 7

  Transfer the creamy savory oats to a serving bowl and top with the sautéed spinach and the fried eggs.

• 8

  Add a dollop of nonfat Greek yogurt to the side, season with freshly cracked black pepper, and serve immediately.