By Andy Lam
In a small pot, bring 150 ml of water to a boil. Add the rolled oats with a pinch of salt. Reduce the heat to low and simmer for about 10 minutes until the oats are creamy, stirring occasionally.
Heat 1 tsp of olive oil in a pan over medium heat. Add the sliced mushrooms, and sauté for 4-5 minutes until they're golden brown. Season with salt and pepper to taste.
Add the baby spinach to the mushrooms in the pan and cook for an additional 2 minutes until the spinach is wilted. Set aside.
To poach the egg, bring water to a gentle simmer in a saucepan. Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, then remove with a slotted spoon and drain on paper towels.
Once the oats are ready, ladle them into a serving bowl. Top with the sautéed mushrooms and spinach, then the poached egg.
Sprinkle the grated Parmesan over the top and add additional salt and pepper to taste. Serve warm.
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This Breakfast Vegetarian Quick & Easy recipe is ready in 20 minutes and features rolled oats, large egg (poached), mushrooms, sliced and other delicious ingredients. Contains 320 calories total.
In a small pot, bring 150 ml of water to a boil. Add the rolled oats with a pinch of salt. Reduce the heat to low and simmer for about 10 minutes until the oats are creamy, stirring occasionally.
Heat 1 tsp of olive oil in a pan over medium heat. Add the sliced mushrooms, and sauté for 4-5 minutes until they're golden brown. Season with salt and pepper to taste.
Add the baby spinach to the mushrooms in the pan and cook for an additional 2 minutes until the spinach is wilted. Set aside.
To poach the egg, bring water to a gentle simmer in a saucepan. Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, then remove with a slotted spoon and drain on paper towels.
Once the oats are ready, ladle them into a serving bowl. Top with the sautéed mushrooms and spinach, then the poached egg.
Sprinkle the grated Parmesan over the top and add additional salt and pepper to taste. Serve warm.
Calories per Serving: 320
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