Savoury Italian Oatmeal Breakfast Bowl
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked old fashioned oats
0.5 cup(s)
Table salt
0.125 tsp(s)
Grated Parmesan cheese
1 tbsp(s)
Cooked chicken sausage
1.5 oz
Grape tomatoes
4 medium
Baby spinach
1 cup(s)
Egg
1 large
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 bowl
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