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Steel Cut Oats with Baby Spinach and Egg

Steel Cut Oats with Baby Spinach and Egg


  • 1 large egg
  • 1 cup baby spinach
  • 1 teaspoon butter or coconut oil for sauteing
  • 1/2 cup cooked steel cut oats
  • 1 - 2 tablespoons grated parmesan cheese
  • Salt and Pepper, to taste


  1. Cook oats according to package directions.
  2. When the oats are nearly finished cooking, heat a small frying pan to medium and add butter or coconut oil to the pan. Add spinach and saute, until just wilted, and remove from pan to a plate.
  3. In the same pan, fry the egg to your liking. Keep it runny, as this is delicious with the greens and oats.
  4. To serve, spread a 1/2 cup of oats on the plate and sprinkle with parmesan cheese, next add the spinach and top with the runny egg. Add salt, pepper and additional parmesan, to taste.


  • Recipe provided by Angie Dye, R.D.N at Carpe Diem Nutrition

Nutrition Information

Per serving: 349 kcal cal., 15.6 g fat (8 g sat. fat), 290 mg sodium, 7 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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