- 0.5 cup Gluten-Free Rolled Oats
- 1 cup Water (use Low-Sodium Broth for GERD sensitivity)
- 0.5 cup Grated Zucchini
- 0.5 cup Chopped Spinach
- 1 Large Egg
- 1 tsp Olive Oil
- Salt and Pepper to Taste
- Optional: Shredded Lactose-Free Cheese or Nutritional Yeast
Directions
- In a small saucepan, bring water or broth to a simmer and stir in oats.
- Add grated zucchini and cook for 5 minutes until softened.
- Stir in spinach and continue cooking until wilted.
- In a separate pan, cook egg sunny-side up or scrambled in olive oil.
- Top oatmeal with cooked egg, and optional cheese or yeast.
- Season to taste.
Nutrition Facts
| Total Servings | 2 |
| Single Serving Size | 1 bowl (~1 ¼ cups) |
| Amount Per Serving | |
| Calories | 280 |
| Total Fat | 12 g |
| Carbohydrates | 28 g |
| Protein | 13 g |
