Steel Cut Oats with Sautéed Baby Spinach and Egg

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Do you have trouble making decisions? This recipe was born one morning when I could not decide between my two favorite breakfasts: steel cut oatmeal or some kind of egg deliciousness. I always try to honor my hunger and my body and eat what sounds the best to me. But one day, I really and truly couldn’t decide, so chose to have both! I make the steel cut oats in my Zojirushi rice cooker, but this recipe also works great with leftover oats. And, while it is delicious as a breakfast, it is also substantial enough for an easy lunch or dinner. Nutritionally, the combination of oats and eggs is a little power house of protein and complex carbohydrates; the addition of spinach provides more than your daily requirement of vitamins K and A, with good doses of minerals, like magnesium, as well as many cancer-fighting antioxidants.

Steel Cut Oats with Sautéed Baby Spinach and Egg
 
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Ingredients
  • One large egg
  • 1 cup baby spinach
  • 1 tsp butter or coconut oil for sautéing
  • ½ cup cooked steel cut oats
  • 1-2 T grated parmesan cheese
  • Salt and Pepper, to taste
Instructions
  1. Cook oats according to package directions.
  2. When the oats are nearly finished cooking, heat a small frying pan to medium and add butter or coconut oil to the pan.
  3. Add spinach and sauté, until just wilted, and remove from pan to a plate.
  4. In the same pan, fry the egg to your liking. I highly recommend keeping it runny, as this is delicious with the greens and oats.
  5. To serve, spread a ½ cup of oats on the plate and sprinkle with parmesan cheese, next add the spinach and top with the runny egg. Add salt, pepper and additional parmesan, to taste.
Nutrition Information
Serving size: 1 plate Calories: 349 Fat: 15.6 Saturated fat: 7.8 Carbohydrates: 32.8 Sugar: .3 Sodium: 290 Fiber: 7 Protein: 19.7 Cholesterol: 216.7

 

 

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