Savory Oats with Shitake Mushrooms, Baby Spinach, and Eggs
Recipe type: Breakfast
Serves: 2 to 3
The magic number for protein distribution is 20 to 30 grams at EVERY meal. I squeaked in with this bowl of savory oats.
Ingredients
1 cup old-fashioned rolled oats
2 cups 1% low-fat milk *
3 tablespoons grated Parmesan cheese
3 teaspoons extra virgin olive oil, divided
3.5 ounce package sliced shitake mushrooms
2 packed cups baby spinach
2 large eggs, hard cooked, peeled, and sliced into thin rounds
Basil leaves, optional
Lemon juice, optional
Instructions
Cook oats according to package directions with the milk. (* The recipe on the back of the oats package suggested 1¾ cups liquid for each 1 cup of oats. I increased that amount slightly, because I prefer a thinner oats consistency). When done, stir in the Parmesan cheese, and set aside.
Heat 2 teaspoons olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring frequently, until tender, 7 to 8 minutes. Set aside to a plate.
Add the remaining 1 teaspoon oil to the skillet. Stir in the spinach and cook until wilted, 2 minutes. Season with salt and pepper to taste.
To serve, place the cooked oats in 2 to 3 bowls. Top evenly with the mushrooms, spinach, and eggs. Sprinkle with additional Parmesan as desired, and garnish with basil and a drizzle of olive oil and lemon juice as desired.