Breakfast Risotto with Fried Eggs

Breakfast Risotto with Fried Eggs

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From: Diabetic Living Magazine

Steel-cut oats—with melted brie and reduced-fat cream cheese—take center stage in this risotto-like breakfast dish. They're mixed with spinach and vegetables and topped with a sunny-side-up fried egg. This hearty breakfast will satisfy you for hours.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Nonstick cooking spray
  • ¾ cup chopped red sweet pepper (1 medium)
  • 1 cup sliced fresh button or cremini mushrooms
  • 3 tablespoons thinly sliced green onions (about 2 whole)
  • 3 cups water
  • ¼ teaspoon salt
  • 1 cup steel-cut oats
  • 2 ounces reduced-fat or light brie cheese, rind removed
  • 1 ounce reduced-fat cream cheese (Neufchatel), softened
  • 2 cups coarsely chopped fresh spinach
  • 8 eggs
  • ¼ cup snipped fresh basil
  • Freshly ground black pepper

Preparation

  • Prep

  • Ready In

  1. Coat a large nonstick saucepan with nonstick spray; heat over medium heat. Add red pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Add green onions and cook 3 minutes, stirring occasionally. Remove vegetables from the pan and set aside.
  2. Meanwhile, in a medium saucepan, bring water and salt to boiling; reduce heat to low and add the lid. Add oats to the saucepan used to cook the vegetables.
  3. Carefully stir 1 cup of the simmering water into the oats. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the water into the oats. Continue to cook, stirring frequently, until liquid is absorbed. Stir ½ cup of the water into oat mixture. Cook, stirring frequently, until water is absorbed. Stir in the remaining water. Cook and stir until oats are just tender.
  4. Remove oat mixture from the heat. Add brie cheese and cream cheese. Stir until cheese is melted and mixture is well combined. Stir in spinach and reserved vegetable mixture.
  5. Meanwhile, coat a large nonstick skillet with nonstick spray. Heat over medium heat. Break eggs into skillet, keeping eggs separate. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken.
  6. Flip the eggs and cook 30 seconds more for over easy (or 1 minutes if you prefer over hard). To serve, spoon oat mixture into four shallow bowls. Top each serving with an egg, yolk side up. Sprinkle with basil and freshly ground black pepper.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 egg with ½ cup oatmeal mixture
  • Per serving: 183 calories; 8 g fat(3 g sat); 3 g fiber; 16 g carbohydrates; 12 g protein; 49 mcg folate; 192 mg cholesterol; 2 g sugars; 1,609 IU vitamin A; 21 mg vitamin C; 85 mg calcium; 2 mg iron; 223 mg sodium; 196 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 medium-fat protein, 1 starch, ½ fat

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