Savoury Italian Oatmeal Breakfast Bowl
Good news for team savory breakfast: Your morning bowl of porridge doesn’t have to be sweet. Oatmeal is a whole grain, after all, and can easily go in a savory direction the way that farro, quinoa, or freekeh can. Here, we stir a little Parmesan into cooked oats and top them with sautéed chicken sausage, grape tomatoes, spinach, and egg. We cook the oats in the microwave for hands-off convenience, and at reduced power to help prevent boil-overs. The recipe serves one and can easily be multiplied to serve more; just move the oatmeal cooking to a large-enough saucepan on the stove.
Uncooked old fashioned oats
Grated Parmesan cheese
1 tbsp(s), divided
Cooked chicken sausage(s)
1½ oz, chopped
4 medium, halved
1 large egg(s)
- Place the oats in a 4-cup glass measuring cup or a medium microwave-safe bowl. Stir in 1 cup water and salt. Microwave at 70% power until done, stirring occasionally, 4 to 5 minutes. Stir in 2 tsp cheese. Spoon the oats into a shallow bowl.
- Meanwhile, coat a small nonstick skillet with cooking spray. Heat the pan over medium. Add the sausage and tomatoes; cook, stirring occasionally, until the sausage browns and the tomatoes soften, 4 to 5 minutes. Add the spinach; cook, stirring constantly, until the spinach wilts, about 1 minute. Spoon the spinach mixture over the oats.
- Off the heat, recoat the pan with cooking spray. Heat the pan over medium. Crack the egg into the pan; cook until the whites are set and the yolk is cooked to your desired degree of doneness, 2 to 3 minutes. Arrange the egg over the oatmeal. Sprinkle the remaining 1 tsp cheese over the top.
- Serving size: 1 bowl