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Photo of Savory Italian oatmeal breakfast bowl by WW

Savory Italian oatmeal breakfast bowl

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Good news for team savory breakfast: Your morning bowl of porridge doesn’t have to be sweet. Oatmeal is a whole grain, after all, and can easily go in a savory direction the way that farro, quinoa, or freekeh can. Here, we stir a little Parmesan into cooked oats and top them with sautéed chicken sausage, grape tomatoes, spinach, and egg. We cook the oats in the microwave for hands-off convenience, and at reduced power to help prevent boil-overs. The recipe serves one and can easily be multiplied to serve more; just move the oatmeal cooking to a large-enough saucepan on the stove.

Ingredients

Cooking spray

4 spray(s)

Uncooked old fashioned rolled oats

½ cup(s)

Kosher salt

⅛ tsp

Grated Parmesan cheese

1 Tbsp, divided

Cooked chicken sausage

1½ oz, chopped

Grape tomatoes

4 item(s), halved

Baby spinach

1 cup(s)

Egg

1 large egg(s)

Instructions

  1. Place the oats in a 4-cup glass measuring cup or a medium microwave-safe bowl. Stir in 1 cup water and salt. Microwave at 70% power until done, stirring occasionally, 4 to 5 minutes. Stir in 2 tsp cheese. Spoon the oats into a shallow bowl.
  2. Meanwhile, coat a small nonstick skillet with cooking spray. Heat the pan over medium. Add the sausage and tomatoes; cook, stirring occasionally, until the sausage browns and the tomatoes soften, 4 to 5 minutes. Add the spinach; cook, stirring constantly, until the spinach wilts, about 1 minute. Spoon the spinach mixture over the oats.
  3. Off the heat, recoat the pan with cooking spray. Heat the pan over medium. Crack the egg into the pan; cook until the whites are set and the yolk is cooked to your desired degree of doneness, 2 to 3 minutes. Arrange the egg over the oatmeal. Sprinkle the remaining 1 tsp cheese over the top.
  4. Serving size: 1 bowl

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