By Claire DiMaggio
In a large saucepan, bring the 8 cups of low-sodium vegetable broth or water to a boil.
Stir in the 2 cups of steel-cut oats and reduce the heat to a gentle simmer. Cook, stirring occasionally, for about 25-30 minutes or until the oats are creamy and tender.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
Add the 6 cups of baby spinach to the skillet with the mushrooms and cook until the spinach is wilted, about 2-3 minutes. Season with salt and black pepper to taste.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook to your preference (soft, medium, or hard). Season the eggs with a pinch of salt and black pepper.
Once the oats are ready, stir in the sautéed mushrooms and spinach mixture. Check seasoning and adjust as necessary with salt and black pepper.
Serve the savory oats in bowls. Top each serving with a cooked egg, a sprinkle of grated Parmesan if using, and garnished with sliced scallions.
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By Claire DiMaggio
This Breakfast Brunch Vegetarian recipe is ready in 45 minutes and features steel-cut oats, low-sodium vegetable broth or water, mushrooms and other delicious ingredients. Contains 350 calories total.
In a large saucepan, bring the 8 cups of low-sodium vegetable broth or water to a boil.
Stir in the 2 cups of steel-cut oats and reduce the heat to a gentle simmer. Cook, stirring occasionally, for about 25-30 minutes or until the oats are creamy and tender.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
Add the 6 cups of baby spinach to the skillet with the mushrooms and cook until the spinach is wilted, about 2-3 minutes. Season with salt and black pepper to taste.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook to your preference (soft, medium, or hard). Season the eggs with a pinch of salt and black pepper.
Once the oats are ready, stir in the sautéed mushrooms and spinach mixture. Check seasoning and adjust as necessary with salt and black pepper.
Serve the savory oats in bowls. Top each serving with a cooked egg, a sprinkle of grated Parmesan if using, and garnished with sliced scallions.
Calories per Serving: 350
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