Recipes · Breakfast

Savory Oats with Spinach & Egg

Name: Savory Oats with Spinach & Egg
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: north american
Ingredients: 120 g rolled oats; 500 ml low-sodium vegetable stock; 80 g baby spinach; 20 g parmesan (grated); 2 large eggs; 1 tsp olive oil; 1 pinch black pepper and chili flakes

Oatmeal, but make it dinner-adjacent: parmesan-laced oats under wilted spinach and a soft egg.

17 mineasy2 servings$north americanVegetarianHigh fiber

Why it earns its place. Oats do not have to be sweet — this keeps the fiber and adds real staying power from eggs and greens.

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Ingredients · 2 servings

120 grolled oats
500 mllow-sodium vegetable stock
80 gbaby spinach
20 gparmesan — grated
2 largeeggs
1 tspolive oil
1 pinchblack pepper and chili flakes

Contains: eggs, dairy. Always check labels — brands vary.

Method

Simmer oats in stock, stirring now and then, until creamy.
8 min
Wilt in the spinach; stir through most of the parmesan.
2 min
Fry or poach the eggs in the oil to your liking.
3 min
Bowl the oats, egg on top, last parmesan and chili over.

Nutrition per serving

340calories

16 gprotein

42 gcarbs

12 gfat

6 gfiber

3 gsat fat

420 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 2 different plants toward your weekly variety.

Make it yours

availabilityAny greens — kale, chard, frozen spinach squeezed dry

allergyNutritional yeast for parmesan keeps it dairy-free

costTop with leftover roasted vegetables for a bigger bowl

Storage. Oats keep 2 days; loosen with water and reheat, egg always fresh.

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