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To make savory oatmeal with spinach and eggs, gather these items: - 1 cup rolled oats - 2 cups vegetable broth (or water) - 2 cups fresh spinach, chopped - 2 large eggs - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon soy sauce (optional) - Red pepper flakes (for garnish) - Grated Parmesan cheese (optional) You can swap some ingredients for what you have at home: - Use chicken broth instead of vegetable broth for a richer taste. - Swap fresh spinach with kale or Swiss chard for different greens. - Try using poached eggs instead of fried for a lighter option. - If you don’t have garlic powder, fresh garlic works well too. - For a vegan version, skip the eggs and add avocado or tofu. This dish is not just tasty; it’s also good for you. Here’s what you get per serving: - Calories: ~300 - Protein: ~15g - Carbohydrates: ~40g - Fiber: ~6g - Fat: ~10g This recipe helps you get nutrients while enjoying a delicious meal. For the full recipe, check out the instructions above! First, grab a saucepan. Pour in 2 cups of vegetable broth or water. Bring it to a boil. Once boiling, add 1 cup of rolled oats. Stir the oats well. Lower the heat to a simmer. Cook for 5 to 7 minutes. Keep an eye on it. You want the oats creamy and fully absorbed. While the oats cook, take out a non-stick skillet. Heat 1 tablespoon of olive oil over medium heat. Add 2 cups of chopped spinach to the skillet. Sauté the spinach for about 2 to 3 minutes. It should wilt down nicely. Sprinkle in 1 teaspoon of garlic powder, salt, and pepper. Mix everything well. Next, make two small wells in the spinach. Crack 2 large eggs into these wells. Cover the skillet. Cook the eggs for 4 to 5 minutes. You want them cooked to your liking. Once the oatmeal is ready, you can add soy sauce if you like. Stir in a pinch of salt and pepper. Now, it’s time to serve! Spoon the oatmeal into bowls. Top each bowl with the spinach and an egg. For extra flavor, add red pepper flakes or grated Parmesan cheese if you want. Enjoy your savory oatmeal! For the full recipe, see the complete instructions above. To make your oatmeal creamy, use vegetable broth instead of water. This adds rich flavor. Cook the oats on low heat. Stir them often during cooking. This helps them absorb the broth well. If you want extra creaminess, add a splash of milk or a dollop of yogurt before serving. Cooking the eggs just right is key. For runny yolks, cover the skillet and cook for 4 minutes. If you prefer firmer yolks, cook for 5-6 minutes. Use a timer to avoid overcooking. You can also use a lid to trap steam, which helps the eggs cook evenly. Add depth to your savory oatmeal with simple extras. A splash of soy sauce gives a nice umami touch. You can also sprinkle red pepper flakes for heat. Fresh herbs like chives or parsley can brighten the dish. For a cheesy kick, try grated Parmesan cheese. Each of these adds its own unique flavor, making your meal even better. For the complete recipe, check out the Full Recipe section. {{image_2}} You can change up your savory oatmeal by adding other vegetables. Try using kale or Swiss chard for a twist. You can also add diced tomatoes or bell peppers for extra flavor. Mushrooms sautéed with garlic create a rich taste. Broccoli or zucchini can also enhance the dish. Just remember to adjust cooking times for firmer veggies like carrots or potatoes. If you want to switch out the eggs, there are great options. Tofu is an excellent choice for a plant-based protein. Just sauté it until golden and add it to your bowl. You can also use cooked chicken or turkey for more protein. If you're feeling adventurous, try adding chickpeas or lentils for a hearty touch. Each substitute will change the dish's flavor profile, so have fun experimenting! Herbs and spices can take your savory oatmeal to the next level. Fresh herbs like parsley or cilantro add brightness. You can also sprinkle in some basil or thyme for an earthy taste. For a spicy kick, consider adding cumin or smoked paprika. A dash of lemon juice can brighten the flavors, too. Mixing and matching these herbs and spices will make each bowl unique. For the full recipe, check out the section above. To store leftovers, let the savory oatmeal cool down first. Once cooled, transfer it to an airtight container. Make sure to keep it in the fridge. It will last for about 3 to 5 days. If you plan to eat it later, you might want to store the eggs separately. This keeps them from getting overcooked when you reheat the dish. When you're ready to eat, take the oatmeal out of the fridge. You can reheat it in a saucepan or microwave. If using a saucepan, add a splash of water or broth. Heat it over low heat, stirring often. This helps it warm evenly. If using a microwave, cover it with a lid or a wet paper towel. Heat in 30-second bursts until warm. Check the temperature to make sure it’s hot throughout. You can freeze this dish, but it’s best to freeze just the oatmeal. Cooked eggs don't freeze well. To freeze, use a freezer-safe container. Fill it with the oatmeal and leave some space at the top. This allows for expansion. Label the container with the date. The oatmeal can last in the freezer for about 2 to 3 months. When you want to eat it, just thaw it in the fridge overnight and reheat as described. For the full recipe, check out the detailed instructions above! Yes, you can use rolled oats. They add a nice texture. Instant oats cook faster but have less flavor. Rolled oats take about 5-7 minutes to cook. This gives them a creamier and heartier taste. Just follow the same instructions in the Full Recipe. For a crunchy texture, try adding nuts or seeds. Chopped almonds, walnuts, or pumpkin seeds work well. You can also sprinkle some crispy bacon bits or toasted breadcrumbs on top. These add a fun bite and contrast to the soft oatmeal. To meal prep, cook a big batch of oatmeal. Store it in airtight containers. You can prepare the spinach and eggs fresh each day. Reheat the oatmeal in the morning. Then, add the sautéed spinach and cooked eggs. This keeps the flavors fresh and delicious. This article shows you how to make a tasty oatmeal dish. We covered ingredients, cooking steps, and helpful tips. You learned about substitutions and storage for leftovers. Try adding your favorite vegetables or spices to change the flavor. Remember, you can freeze leftovers for a quick meal later. Feel free to ask questions and experiment. Enjoy your cooking!

Savory Oatmeal with Spinach and Eggs

Discover a delicious twist on breakfast with this savory oatmeal with spinach and eggs recipe! Packed with nutrition and flavor, this simple dish combines rolled oats, fresh spinach, and perfectly cooked eggs for a hearty meal. Whether you're looking for a quick morning fix or a satisfying brunch option, this recipe is sure to delight. Click through to explore the full recipe and elevate your breakfast game today!
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Ingredients
  

1 cup rolled oats

2 cups vegetable broth (or water)

2 cups fresh spinach, chopped

2 large eggs

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon soy sauce (optional)

Red pepper flakes (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

In a saucepan, bring the vegetable broth to a boil.

    Stir in the rolled oats, reduce the heat to low, and cook for about 5-7 minutes, or until the oats have absorbed the liquid and are creamy.

      While the oats are cooking, heat the olive oil in a separate non-stick skillet over medium heat.

        Add the chopped spinach and sauté for 2-3 minutes until wilted. Sprinkle with garlic powder, salt, and pepper, and mix well.

          In the same skillet, create two small wells in the spinach and crack an egg into each well. Cover the skillet and cook for 4-5 minutes, or until the eggs are cooked to your desired doneness.

            Once the oatmeal is ready, stir in soy sauce (if using) and a pinch of salt and pepper for seasoning.

              Serve the oatmeal in bowls, topped with the sautéed spinach and a cooked egg. Sprinkle with red pepper flakes and grated Parmesan cheese if desired.

                Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 2