By Rui Reis
Start by cooking the oats. In a small saucepan, bring 1 cup of water to a boil. Add 1/2 cup rolled oats and a pinch of salt. Reduce the heat to low and let them simmer for about 5 minutes or until the oats have absorbed the water and are creamy. Stir occasionally.
While the oats are cooking, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil if needed, and add the cherry tomatoes. Cook for about 3 minutes, until they're slightly blistered. Season with a little salt and pepper. Remove from the pan and set aside with the spinach.
In the same pan, crack 2 eggs and cook until the whites are set but the yolks are still runny, about 3 minutes. If you prefer, you can flip them to cook for an additional minute for over-easy eggs.
Serve the oats in a bowl. Top with sautéed spinach and cherry tomatoes, then place the fried eggs on top.
Sprinkle with 1 tablespoon of grated Parmesan cheese and a pinch of black pepper for extra flavor. Serve immediately!
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By Rui Reis
This Breakfast Brunch Savory Vegetarian recipe is ready in 25 minutes and features Rolled oats (dry), Large eggs, Fresh spinach and other delicious ingredients. Contains 490 calories total.
Start by cooking the oats. In a small saucepan, bring 1 cup of water to a boil. Add 1/2 cup rolled oats and a pinch of salt. Reduce the heat to low and let them simmer for about 5 minutes or until the oats have absorbed the water and are creamy. Stir occasionally.
While the oats are cooking, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil if needed, and add the cherry tomatoes. Cook for about 3 minutes, until they're slightly blistered. Season with a little salt and pepper. Remove from the pan and set aside with the spinach.
In the same pan, crack 2 eggs and cook until the whites are set but the yolks are still runny, about 3 minutes. If you prefer, you can flip them to cook for an additional minute for over-easy eggs.
Serve the oats in a bowl. Top with sautéed spinach and cherry tomatoes, then place the fried eggs on top.
Sprinkle with 1 tablespoon of grated Parmesan cheese and a pinch of black pepper for extra flavor. Serve immediately!
Calories per Serving: 490
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