Savory Oatmeal with Fried Egg

Savory Oatmeal with Fried Egg

  • 20M Total Time

  • 5M Prep Time

  • 11 Ingredients

  • 1 Servings

Transform your typical bowl of oatmeal into this savory veggie-filled version. Top cooked oats (steel-cut, rolled, and even instant work) with whatever veggies you like and of course, #putaneggonit! This recipe calls for a fried egg, but feel free to try poached, scrambled, soft-boiled, hard-boiled, too.

 

This recipe was developed for the Egg Nutrition Center by Chef Abbie Gellman, MS, RD, CDN and Chef Julie Harrington, RD. 

Chef Abbie Gellman, MS, RD, CDN & Chef Julie Harrington, RD

Directions

  1. Bring water to boil. Add steel-cut oats, reduce heat to low and simmer for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in salt and pepper.

  2. Heat a nonstick pan or skillet over medium-high heat, add 1 teaspoon oil. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats.

  3. Add remaining 1 teaspoon of oil and fry the egg. Cook until the whites are no longer translucent and serve over oatmeal. Top with everything bagel spice, if using.

Ingredients

  • 1/4 cup Dry quick-cooking steel cut oats (or ½ cup cooked steel cut oats or rolled oats)
  • 3/4 cup Water
  • pinch Salt
  • pinch Black pepper
  • 2 tsp Extra virgin olive oil, divided
  • 1/4 cup Diced red pepper
  • 1/4 cup Diced zucchini
  • 2 Tbsp Diced onion
  • 1/4 cup Chopped kale
  • 1 large egg
  • Everything bagel seasoning, optional

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.