Description
A quick and easy breakfast that is perfect for weekday mornings. It’s packed with nutrition, protein, and healthy carbs to keep you satisfied until lunch.
Ingredients
Units
Scale
- Toppings:
- Salsa, as desired
- A handful of Grape or cherry tomatoes, sliced
- 1/2 avocado, sliced
- Oats:
- 1/3 cup gluten free rolled oats
- 2/3 cup filtered water
- salt and pepper to taste
- (optional): 1 to 2 tablespoons shredded cheese of choice (I like cheddar or pepper jack)
- Fried Egg:
- 1 tablespoon olive oil
- 1 to 2 eggs
- salt and pepper
Instructions
- Prepare your toppings: Prepare your toppings as instructed above. Set aside.
- Microwave the oats: In a small microwave safe bowl mix oats, water, salt and pepper together. Heat in the microwave on high for 1 to 2 minutes or until most of the water is absorbed and the oats are soft an fluffy, stir every 1 minute of heating time. Stir in cheese until melted. Cover and set aside.
- Cook the Eggs: While the oats are cooking heat a nonstick skillet over medium heat. Heat the oil and crack the eggs into the skillet. Cover and cook for 3 to 5 minutes or until most of the whites have set but the yolks are still runny. Sprinkle with salt and pepper.
- Assemble: Add the eggs to the oatmeal along with the salsa and prepared avocado slices and tomatoes. Serve immediately.
Notes
You can easily double or triple this recipe. You will just need to adjust the cooking time for the oatmeal.
