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+ servings

Oats with Egg and Spinach

by Jennifer
  • ½ cup low sodium chicken or vegetable broth
  • 2 tablespoons lemon juice
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup rolled oats
  • 2 teaspoons olive oil, divided
  • ¼ cup shiitake mushrooms, stems removed, sliced
  • 1 cup fresh baby spinach, washed and dried thoroughly
  • 2 sun dried tomatoes, chopped
  • 1 egg
  • In a small saucepan, bring the broth to a boil. Add in the lemon juice, turmeric, cumin, salt, pepper, and oats, stir, and reduce heat to a simmer. Cook for 25-35 minutes until the oats are tender. While the oats are cooking, prepare the toppings.
  • Heat 1 teaspoon olive oil in a medium pan. Add the shiitakes and cook 4 minutes. Add the spinach and sun dried tomatoes. Cook for 2-3 minutes until spinach is wilted. Turn off the heat and season with salt and pepper. Remove vegetables from the pan and set aside. Wipe out pan.
  • Heat the remaining 1 teaspoon olive oil in the same pan. Crack the egg into pan. Allow the egg to gently cook for about 2 minutes - the white should begin to set and the yolk start to solidify around the edges. Gently flip the egg over and cook for an additional minute to fully set the egg white.
  • Pour the oats into a swallow bowl. Top with mushrooms, spinach, sun dried tomatoes, and the fried egg.
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