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Get a serving of vegetables and protein at breakfast with this umami-rich savory oatmeal breakfast bowl with spinach, mushrooms, and fried egg. Get the gluten-free, vegetarian, and vegan-friendly recipe @jlevinsonrd.

Savory Oatmeal Bowl with Spinach, Mushrooms, and Fried Egg

Start your morning with a filling and satiating bowl of savory oatmeal, rich in protein, fiber, and vegetables. This specific recipe calls for Parmesan cheese, sautéed spinach and mushrooms, and a fried egg, but change up the toppings depending on your family's preferences, what's on hand, and what's in season. Make an oatmeal bar so everyone can make his or her own bowl!

Course Breakfast, Lunch
Cuisine Gluten-Free, Vegan-Friendly, Vegetarian
Keyword breakfast, breakfast bowl, oatmeal
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2
Calories 216 kcal
Author Jessica Levinson

Ingredients

  • 1 1/2 teaspoons olive oil, divided
  • 1 cup sliced baby bella mushrooms
  • 1 1/2 - 2 cups baby spinach (~2-3 big handfuls)
  • 1 cup Quick 1-Minute Oats, divided
  • 1 1/2-2 cups low-sodium vegetable broth* (or water)
  • 2 large eggs
  • 1/4 cup shredded Parmesan cheese (or preferred cheese)
  • 1/2 teaspoon Kosher salt, divided (or to taste)
  • Freshly ground black pepper

Instructions

  1. Heat 1 teaspoon olive oil in a small skillet over medium-high heat. When oil is hot, add mushrooms and sauté 3 to 4 minutes until softened and most of the water has evaporated. Transfer mushrooms to a bowl and set aside.

  2. Return skillet to heat and coat with remaining 1/2 teaspoon olive oil. Add spinach to skillet and sauté until wilted, about 1 minute. Transfer spinach to a bowl and set aside with the mushrooms.

  3. Working in two batches, combine 1/2 cup oats and 3/4 to 1 cup of broth* in a microwave-safe bowl. Cook at 70% power for 1 1/2 to 2 minutes, stirring halfway through cooking time, until oatmeal is desired consistency. Repeat with remaining oats and broth.

  4. While the oatmeal is cooking, coat skillet with a drizzle of olive oil or cooking spray and place over medium heat. Crack one egg at a time into a small bowl and carefully slide into the skillet. Cover the pan and cook for 2 to 3 minutes until whites are set and yolk is cooked to desired doneness. You can flip for an over easy egg if you prefer a more well-done yolk. 

  5. To serve, stir shredded cheese into each bowl of oatmeal and top with cooked spinach, mushrooms, and fried egg.** Season with salt and pepper to taste and sprinkle with extra cheese if desired.

Recipe Notes