High-Protein Savoury Oatmeal with Scrambled Eggs and Spinach

Ingredients

• 150g Old fashioned rolled oats
• 151g Egg
• 100g Baby spinach
• 246g Skim milk

Method

1. 1Pour 1 cup (246g) of skim milk into a medium saucepan and bring to a gentle simmer over medium heat.
2. 2Add 150g of old fashioned rolled oats to the simmering milk, stirring constantly to prevent lumps from forming.
3. 3Reduce heat to medium-low and cook the oatmeal for 5-7 minutes, stirring frequently, until it reaches a creamy consistency. If the oatmeal is too thick, add a splash of water (2-3 tablespoons) and stir.
4. 4While the oats are cooking, crack 3 large eggs into a mixing bowl and whisk together with a pinch of salt and pepper for 30 seconds until well combined.
5. 5Heat a non-stick skillet or frying pan over medium-high heat with a light spray of cooking spray (no oil needed).
6. 6Once the pan is hot, pour in the whisked eggs and let them sit undisturbed for 15-20 seconds until the bottom begins to set.
7. 7Using a silicone spatula, gently push the eggs from the edges toward the centre, tilting the pan so uncooked egg flows to the edges. Repeat this motion every 15-20 seconds for 2-3 minutes until the eggs are creamy and just set. Do not overcook.
8. 8When the eggs are nearly done, add 100g of baby spinach to the same skillet and stir continuously for 1-2 minutes until the spinach is wilted and any excess moisture has evaporated.
9. 9Season the eggs and spinach with salt and pepper to taste.
10. 10Transfer the cooked oatmeal to a bowl, then top with the scrambled eggs and wilted spinach.
11. 11Stir gently to combine, allowing the heat from the oats to warm the eggs and spinach further if needed.
12. 12Serve immediately while hot.