Ingredients
| Dry quick-cooking steel cut oats (or ½ cup cooked steel cut oats or rolled oats) |
1/4 cup
|
| Water |
3/4 cup
|
| Salt |
pinch
|
| Black pepper |
pinch
|
| Extra virgin olive oil, divided |
2 tsp
|
| Diced red pepper |
1/4 cup
|
| Diced zucchini |
1/4 cup
|
| Diced onion |
2 Tbsp
|
| Chopped kale |
1/4 cup
|
| large egg |
1
|
| Everything bagel seasoning, optional |
Directions
- 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.
- HEAT a nonstick pan or skillet over medium-high heat and ADD 1 teaspoon oil. ADD vegetables and COOK for 2 to 3 minutes, until they soften. SPOON vegetables over cooked oats.
-
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.
Nutritional Info
Per Serving:
| Calories |
310
|
| Total Fat |
16 g
|
| Saturated Fat |
3 g
|
| Sodium |
325 mg
|
| Carbohydrates |
29 g
|
| Dietary Fiber |
4.5 g
|
| Protein |
12 g
|