Italian Breakfast Breakfast Bowl

Italian · 25 min · vegetarian, gluten-free

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Ingredients

• 4 large Eggs
• 1 cup Rolled oats
• 1 cup Cherry tomatoes
• 1/4 cup Fresh basil
• 1/2 cup Mozzarella cheese, shredded
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Cook the oats according to package instructions, then set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and cook until blistered, about 3-4 minutes.
3. While tomatoes cook, in a small bowl, beat eggs with a pinch of salt and pepper.
4. Push tomatoes to one side of the skillet, pour beaten eggs into the other side, and scramble until just set.
5. Warm the cooked oats in a bowl, then top with scrambled eggs and tomatoes.
6. Garnish with shredded mozzarella and fresh basil leaves.
7. Drizzle with remaining olive oil, season with salt and pepper to taste, and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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