Savory Oatmeal Breakfast Bowl

• 2 cups Low Sodium Chicken Broth
• 3/4 cups Old Fashioned Oats
• Dash Of Salt
• 1 Tablespoon Olive Oil
• 1 Tablespoon Unsalted Butter
• 8 ounces, weight Sliced Baby Bella Mushrooms
• Salt And Pepper, to taste
• 1 cup Fresh Baby Spinach
• 1 Egg
• 1/2 cups Cherry Tomatoes, Halved

1. In a medium pot, bring chicken broth to a boil. Add oats, a dash of salt, and stir. Bring to a boil, then lower heat and simmer for about 5-7 minutes, or until oats are soft and most of the liquid is absorbed. Set aside.
2. In a medium skillet, heat olive oil and butter over low heat until butter is melted. Add mushrooms, season with salt and pepper, and saute for about 4-5 minutes, or until just tender.
3. Add spinach to same skillet and heat until wilted. Remove mushrooms and spinach to a separate plate.
4. In the same skillet, add a little more butter (if needed) and an egg. Fry or cook sunny-side up until your desired consistency.
5. Pour oatmeal into a bowl. Top with mushrooms, spinach, fried egg, and tomatoes. Serve immediately.

chicken broth, oats, salt, olive oil, butter, bella mushrooms, salt, spinach, egg, cherry tomatoes

Taken from tastykitchen.com/recipes/breakfastbrunch/savory-oatmeal-breakfast-bowl/ (may not work)