Egg and Veggie Oat Bowl
Aliman Abu
over 1 year ago
A delicious and nutritious breakfast bowl packed with protein, fiber, and vitamins.
Cooking Time
15 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
300
Protein
18g
Fat
12g
Sat Fat
3g
Carbs
30g
Chole
186mg
Fiber
6g
Sugar
2g
Sodium
350mg
Ingredients
- 1/2 cup rolled oats
- 1 cup water
- 2 eggs
- 1/4 cup chopped vegetables (such as bell peppers, spinach, or mushrooms)
- Salt and pepper to taste
- Optional toppings: avocado slices, salsa, or grated cheese
Instructions
- In a small saucepan, bring the water to a boil.
- Add the rolled oats and reduce heat to low. Cook for 5 minutes, stirring occasionally.
- While the oats are cooking, heat a non-stick skillet over medium heat.
- Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Remove the eggs from the skillet and set aside.
- In the same skillet, add the chopped vegetables and cook until tender, about 5 minutes.
- Season with salt and pepper.
- To assemble the bowl, divide the cooked oats between two bowls.
- Top with the cooked vegetables and fried eggs.
- Add any optional toppings of your choice.
- Serve hot and enjoy!
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