I don’t care for sweet oatmeal. On cold mornings, I make this hearty, low-calorie breakfast that tastes great and holds me over until lunch.
Updated on January 14, 2022
Ingredients
1cupwater, more if needed
½cupsteel-cut oats
¼cupdiced tomatoes
¼cupchopped fresh basil
1teaspoonsalt
½teaspoonground black pepper
2eggs
2tablespoonsheavy whipping cream
¼cupcrumbled feta cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bring water to a boil in a saucepan. Add oats, reduce heat to medium-low, and cook until tender, 10 to 15 minutes, adding more water if oats get too dry.
Combine oatmeal, tomatoes, basil, salt, and pepper together in a bowl. Beat eggs and cream together in a separate bowl. Fold egg mixture into oatmeal mixture; divide between 2 large ramekins or baking dishes. Top oatmeal mixture with feta cheese.
Bake in the preheated oven until cooked through, about 30 minutes.
Cook’s Note:
Try switching up the herbs and cheese for fun! Some combinations I like are rosemary and Gruyere, dill and Havarti, and thyme and chevre.
Nutrition Facts (per serving)
329
Calories
17g
Fat
30g
Carbs
15g
Protein
Nutrition Facts
Servings Per Recipe 2
Calories 329
% Daily Value *
Total Fat
17g
22%
Saturated Fat
8g
42%
Cholesterol
223mg
74%
Sodium
1453mg
63%
Total Carbohydrate
30g
11%
Dietary Fiber
5g
16%
Total Sugars
3g
Protein
15g
Vitamin C
4mg
20%
Calcium
147mg
11%
Iron
3mg
18%
Potassium
167mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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