Italian Breakfast Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, gluten-free
355 cal
15g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 2 large Eggs
- 1/2 cup Rolled oats
- 1/2 cup Cherry tomatoes
- 1/4 cup Fresh basil
- 1/4 cup Mozzarella cheese, shredded
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Cook the oats according to package instructions, then set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and cook until blistered, about 3-4 minutes.
- While tomatoes cook, in a small bowl, beat eggs with a pinch of salt and pepper.
- Push tomatoes to one side of the skillet, pour beaten eggs into the other side, and scramble until just set.
- Warm the cooked oats in a bowl, then top with scrambled eggs and tomatoes.
- Garnish with shredded mozzarella and fresh basil leaves.
- 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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