Savoury oatmeal with egg and spinach
Savoury oatmeal with a soft egg and spinach, with wholegrain base for Phase 3.
Who says oatmeal has to be sweet. This savoury oatmeal with egg and spinach turns breakfast porridge on its head: creamy oats are seasoned and mixed with melted cheese, topped with wilted spinach and a fried egg with a runny yolk. A surprisingly hearty, savoury plate that tastes like a proper meal.
For Phase 3 this is an ideal dish because you can use whole grains more freely again. The oatmeal delivers fibre-rich, slow-release carbohydrates for sustained energy, while the egg and cheese together provide around twenty-six grams of protein. That balance between complex carbohydrates, protein and some fat creates deep satisfaction and makes this oatmeal a natural choice in a protein-rich diet that gives more room to whole grains in this phase.
Delicious with a pinch of chilli flakes or roasted pine nuts over the spinach, and a few cherry tomatoes alongside for a fresh tang.
Zo maak je het
- Cook the oats with the water until creamy and season with pepper and salt.
- Stir the cheese through the warm oats until it melts.
- Heat the olive oil and let the spinach wilt.
- Fry the egg in the same pan until the white is set.
- Spoon the oats into a bowl and lay the spinach on top.
- Top with the fried egg and a little freshly ground pepper.
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