OATS EGG CONJEE
Ingredients:
- 45g rolled oats
- 1 teaspoon extra virgin olive oil (7g)
- 300ml vegetable broth/ water
- 100g white mushrooms
- 1 teaspoon soy sauce
- ½ teaspoon lime juice
- 1 whole egg and 150g Egg whites
- 30g green onion
- 20g cilantro
- Salt to taste
Instructions:
- Add the oats, broth, and soy sauce to a sauce pan over high heat. Bring to a boil, then reduce to a simmer until the oatmeal is tender, then add the egg whites and cook for about 10 minutes.
- Coat a small non-stick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge and season with salt
- Clean the sauté pan, then add cooking spray. Fry the egg until the yolks are just set.
- In a bowl, pour in oatmeal porridge, top with a 1 fried egg, and cilantro.
Nutrition Facts:
- Calories: 436.2 Cal
- Protein: 32.9g
- Carbs: 39.7g
- Fat: 16.7g
